Recipe: Avocado Egg Salad

Instead of a wedding Wednesday post this week, since
I teased you with and promised last week, I'm sharing another recent recipe try (courtesy of Pinterest)

What You Need:

-2 avocados, pitted, peeled and chopped
-2 hard boiled eggs, chopped (with yolks)
-2 hard boiled eggs (without yolks), chopped
-1 Tbsp Greek yogurt
-1 Tbsp lemon juice
-1/4 tsp Dijon mustard
-salt/pepper to taste
-Optional: 2 Tbsp chopped green onion (I omitted this)

*Note: when I originally made this recipe, I misread the extra 2 hard boiled eggs without yolks, so they aren't pictured. I highly recommend using this amount tho as the egg salad I made was too avocado-y, and needed more egg.

What You Do:
1 (and only step). In a medium bowl, mix the chopped eggs, avocado, Greek yogurt, lemon juice, green onion (if you're using it--I didn't) and mustard. Mashing it with a fork helps to even out the lumps and bumps of the avocado.
Season with salt and pepper

The original recipe suggested serving immediately. I made this the night before and had it for lunch the next day. I stored the egg salad in a small tupperware container and then put it on the bread at lunchtime (along with a tomato slice). It will be a little brown on the top where it got exposed to air, but just mix it all up and it will be fine. Trust me. (Although I did ask my friend Shay if I was gonna get the runs if I ate the brown stuff. She assured me I wouldn't. And I didn't--in case you were wondering).
As the original site suggests, you can eat this on a sandwich, with crackers, in a wrap, with name it. It was really good and I felt like it was a healthier option than a regular egg salad with mayo, etc.

I'll be back later with the recipe for the Panko crusted, ricotta stuffed chicken, and my Lemon Cake-Mix Cookies, so stay tuned!


  1. omg, im so glad you didn't get the runs, i would have felt so bad! even though i don't like egg salad, this looks yummy! my friend made it with chicken salad and said it was good too!

  2. Fun secret to making anything with avocado...toss the pit in, squeeze lemon juice over the top and then press plastic wrap over what you're making to seal it off before putting a lid on it. My avocado never turns brown this way! When you're ready to serve, toss the pit, mix it up and you're good to go!

    I made this from Pinterest also, I liked it a lot and I don't even really like egg salad all that much. I've been using mashed chickpeas with avocado too!

  3. I can't.
    this is a texture nightmare! lol.
    glad it didn't give you the poopsies.

  4. yes, yes, yes!!! love avocado and egg! also glad you didn't get the runs ;)

  5. This sounds so good and pretty easy to do! Too bad my husband wouldn't help me eat it!


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