This Avocado Egg Salad with Greek Yogurt is high in protein, healthy fats, and fiber. It's perfect for a nutritious lunch or breakfast. We've been eating this all week and can't get enough of how creamy and delicious it is.
Looking for more easy lunch/brunch recipes? Try my Avocado Toast or Grilled Cheese next!
About This Recipe
My wife has really been into running lately. She turned 30 last year, so I guess this checks out. Her work is even offering to pay for her entry into our city's big run event, so she's been training for that. And now she's talking about doing a half-marathon this summer as well.
With all that running, she's been trying to eat more healthy, high-protein meals. The problem is... a lot of high-protein meals aren't very tasty. In the last few weeks, I've caught her eating plain chicken breast, a bowl of Greek yogurt, or just a protein bar for lunch.
I mean, she can do whatever she wants, but cmon... she's married to a food blogger. We can be a little more creative than that.
That's where this avocado salad comes in. It's so much tastier than whatever shes been eating, all while being very nutritious and energy-fueling. The recipe is essentially an egg salad recipe with avocado mixed in. I also substituted the mayonnaise with Greek yogurt for an extra boost of protein.
We love eating it in a sandwich or piled onto a slice of toasted bread. If you're avoiding carbs, you can also eat it with lettuce wraps or just dip it with celery and carrots.
Key Ingredients
Eggs: Of course! Since I've been a food blogger, I've found the best way to make perfect boiled eggs. Simply bring a pot of water to a boil, then cook for 13 minutes. After that, run the eggs under cold water to stop their cooking. This will also make their shells easier to peel.
Avocados: The addition of avocados is what really levels up this recipe. It adds so much creaminess to the salad, and it's also very nutritious. Avocados are loaded with healthy fats, fiber, and over 20 minerals and nutrients.
Greek yogurt: Most egg salad recipes use mayonnaise, but in this recipe, I swap it for Greek yogurt. Greek yogurt is healthier and higher in protein. And since avocados have plenty of fat, it doesn't feel like anything's missing.
Dijon mustard: Adds a ton of brightness and acidity to the egg salad. You can also use regular yellow mustard.
Lemon juice: Helps cut through the richness of the avocados. I also find it stops the avocados from browning as quickly.
Salt and pepper: I recommend about ½ a teaspoon of each, but you can add it to your own taste. Eggs are already quite salty, so you may not need to add any at all.
Green onions: Add savory depth.
Parsley: For adding a layer of freshness throughout.
Instructions
STEP 1: Bring a medium pot of water to a boil. Add the eggs, reduce the heat to low, and cook for 13 minutes. Drain and run the eggs under cold water to cool down.
STEP 2: Peel the eggs and cut in half. Scoop the egg yolks into a medium bowl. Finely chop the egg whites.
STEP 3: To the bowl of egg yolks, add the avocado, mayonnaise, lemon juice, salt, and pepper. Mash with a fork.
STEP 4: Fold in the egg whites, green onions, and parsley. Enjoy!
Avocado Egg Salad
Ingredients
- 6 large eggs
- 2 medium avocados
- ¼ cup Greek yogurt (or mayonnaise)
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon each of salt and black pepper
- 2 tablespoons sliced green onions
- 1 tablespoon chopped parsley
Instructions
- Bring a medium pot of water to a boil. Add the eggs, reduce the heat to low, and cook for 13 minutes. Drain and run the eggs under cold water to cool down.
- Peel the eggs and cut in half. Scoop the egg yolks into a medium bowl. Finely chop the egg whites.
- To the bowl of egg yolks, add the avocado, Greek yogurt, lemon juice, salt, and pepper. Mash with a fork.
- Fold in the egg whites, green onions, and parsley. Enjoy!
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