Avocado Egg Salad
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Avocado Egg Salad is filled with deliciously creamy avocado, herbs, bell peppers and lemon juice. This recipe is fresh, healthy and contains no mayo! It’s easy to make and delicious on sourdough toast. You can also make into a sandwich, or serve it in lettuce wraps for a low carb, keto snack or meal!
My husband made this a couple of weeks ago. AMAZING! I’m making again tomorrow! Super tasty! (He made his own everything seasoning.). He has made several of your recipes. Thank you!
-Kathryn
For years now, I’ve been making avocado toast, topped with eggs. Well today I’m introducing you to a GAME CHANGER!
I combined the egg and avocado into a deliciously fresh avocado egg salad. I then put that right on top of the toast. So easy, so light and so flavorful!
If you love a classic egg salad, you’re really going to love this version with avocado! I like to make a big batch of the salad on Sunday or Monday. I put it on toast for breakfast or lunch throughout the week. It’s easy to make ahead of time and great for meal prepping.
Everything bagel seasoning and an extra drizzle of lemon juice on top really takes this egg salad toast over the top. I like to pick up a bottle of Everything Bagel Seasoning at Trader Joe’s.
If you don’t have a TJ’s near, you can easily mix up the seasoning at home. Bowls Are The New Plates has a great Everything Bagel Seasoning recipe that’s easy to make in 5 minutes! You can also add a pinch of sea salt and black pepper on top if you don’t have everything bagel seasoning.
Fresh avocados + fresh herbs + fresh lemon juice = an egg salad recipe that tastes delicious, with the most creamy texture!
Ingredients
Here I explain the best ingredients for this avocado egg salad recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Avocado – when picking out avocados, you want to give them a gentle squeeze to find the ripe avocados. If they’re hard as a rock, they’re not ready yet. If your finger sinks into the skin of the avocado, it’s too ripe and likely brown inside. You want avocados that have a little give when gently squeezed.
- Hard boiled eggs – this post on how to hard boil eggs is jam-packed with information for how to cook and peel hard boiled eggs! I highly recommend checking it out.
- Green bell pepper – This gives the salad a nice crunch. To spice things up, you could use a jalapeno instead of the bell pepper.
- Greek yogurt – you could also use mayonnaise, but I like to use plain whole milk Greek yogurt to lighten things up a bit.
- Olive oil
- Lemon juice
- Fresh dill
- Fresh parsley
- Sea salt
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Hard boil the eggs. Gently place the eggs in a large pot of boiling water over high heat with 1 teaspoon baking soda. Cook the eggs for 11 minutes over medium heat. Remove the eggs from the water and place them in a bowl of ice water for 15 minutes. Remove from the ice bath and peel the eggs.
- Prepare the avocado egg salad. Add an avocado to a medium bowl and roughly mash, leaving some small chunks of avocado. Dice the peeled hard boiled eggs and add them to the bowl. Add minced green bell pepper, greek yogurt, olive oil and lemon juice. Add finely chopped dill, parsley and sea salt. Use a spatula to gently stir everything together. Serve immediately or store in the refrigerator until ready to serve.
Ways to serve it
I love this avocado egg salad so much, I always make a double batch and serve it a couple of different ways. Try each of them and comment below with your favorite way to serve the salad!
Make avocado egg salad toast. Toast four slices of bread then divide the avocado egg salad across the toasted bread. Top with a sprinkling of everything bagel seasoning and a drizzle of lemon juice.
Make it into a wrap. Warm a large tortilla in the microwave for 15 seconds. Add the avocado egg salad to the middle of the tortilla. Feel free to add spinach or mixed greens, if you’d like. Wrap it up and serve immediately or place in the refrigerator until ready to eat.
Make it into a sandwich. Place the egg salad between two slices of your favorite bread, a toasted bagel, or in a croissant. Once again, you can always add spinach, lettuce or other greens, if you’d like.
This is also a great recipe for parties or picnics. Slice a baguette into 12 pieces. Place them on a baking sheet and into a 400°F oven for 5-7 minutes. Top the toasted baguette pieces with avocado egg salad and everything bagel seasoning. The perfect bite sized party app is served!
For a low carb, keto option, serve the egg salad in lettuce wraps. The avocado egg salad is only 6 carbs per serving when served in lettuce wraps or on it’s own.
How to store it
Stored properly, avocado egg salad will last 3-5 days in the refrigerator. To store the egg salad, I recommend placing it in a storage container. Press a piece of plastic wrap on top of the salad, then place the lid on the storage container.
The plastic wrap will help prevent air from getting into the salad and will help prevent the avocado from turning brown.
This recipe makes 4 servings, but can easily be doubled to make more and store for meals throughout the week.
More avocado recipes
Can’t get enough avocado in your life? (Me either!) Try all of these popular avocado recipes!
Don’t forget to pin this recipe for later! Made it and loved it? Rate it 5 stars in the recipe card below!
Avocado Egg Salad Toast
Video
Ingredients
Avocado Egg Salad
- 1 avocado, roughly mashed
- 4 hard boiled eggs, peeled and diced (instructions in the notes below)
- ¼ cup green bell pepper, minced
- 2 tablespoons greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon sea salt
Toast
- 4 slices sourdough bread
- 1 teaspoon everything bagel seasoning, click link for the recipe
- 1 teaspoon lemon juice
Instructions
Avocado Egg Salad
- Add the avocado to a large mixing bowl and roughly mash, leaving some small chunks of avocado.
- Add the peeled and diced hard boiled egg, bell pepper, greek yogurt, olive oil, lemon juice, dill, parsley and sea salt.
- Use a spatula to lightly mix everything together.
Toast
- Toast the sourdough bread.
- Divide the avocado egg salad across the 4 pieces of toasted bread.
- Top each piece of toast with ¼ teaspoon everything bagel seasoning and drizzle with ¼ teaspoon lemon juice.
Notes
- The nutritional information provided does not include the sourdough bread. If serving the avocado egg salad on sourdough toast, add 184 calories, 36 carbs, 1 gram fat and 7.5 grams protein per serving.
- Low carb option: instead of serving this avocado egg salad on toast, you can serve it on lettuce wraps for a low carb option.
- To make the hard boiled eggs, fill a large pot with water and 1 teaspoon baking soda. Bring to a boil, then gently add the eggs to the pot. Cook for 11 minutes. Remove the eggs and immediately place in an ice bath for 15 minutes. Remove from the ice bath, peel and dice the hard boiled eggs for this recipe.
Nutrition Facts
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2 Comments on “Avocado Egg Salad”
My husband made this a couple of weeks ago. AMAZING! I’m making again tomorrow! Super tasty! (He made his own everything seasoning.). He has made several of your recipes. Thank you!
This was delicious. I forgot the green bell pepper…but it was still very very good. Thank you!