Avocado Egg Salad With Greek Yogurt No Mayo Wellplated Com

Avocado egg salad is one of the oldest, dearest dishes in my journey towards learning to cook wholesome food for myself. These glorious green sammies were one of the earliest meals I cooked for Ben after we were married (as was this Whole30 Chicken Salad), back when my blog was still a casual hobby. Ben is sometimes skeptical of weird modern twists (see this Avocado Grilled Cheese), and he definitely questioned me when I first made these sandwiches.
I believe his exact words when he saw me mixing hard-boiled eggs and ripe avocado were, “Why are you doing that to my avocado?” To instill a bit of confidence, I added bacon. Flash forward many years later and we are still loyally eating avocado egg salad sandwiches on a near-weekly basis. Aside from being downright delicious, Ben and I love avocado egg salad for a few reasons.

It’s healthy. Swapping traditional mayo (bleh!) for Greek yogurt (yum!) lowers the calories, adds protein, and reduces fat and cholesterol.It’s easy. Perfect for busy weeknights (like this Avocado Burger with Chipotle Yogurt Sauce), avocado egg salad sandwiches with bacon are ready in 30 minutes or less.Leftovers! If you can look past the less-than-appetizing brown hue that avocado takes on when it oxidizes, avocado egg salad is still tasty the next day too.

Plus, avocado. Enough said.

How to Make Avocado Egg Salad

Fry up the bacon, mash up the avocado, and hard boil the eggs. Whipping up avocado egg salad is simple (like this Greek Yogurt Chicken Salad) and always satisfies.

The Ingredients

Bacon. While avocado egg salad is delish on its own, once you’ve tried it with the bacon, it’s a bit difficult to go back.

Eggs. You can’t have egg salad without hard-boiled eggs. Feel free to make these several days in advance (and you could use my Instant Pot Boiled Eggs recipe to make them).Avocado. Creamy, rich, filling, and loaded with healthy fats, avocados make a healthy, creamy egg salad. (If you prefer a more traditional recipe, try my Healthy Egg Salad.)

Greek Yogurt. Greek yogurt is perhaps one of the most-used ingredients in my kitchen. It’s a trusted friend that I’ve used as a healthy swap for heavy cream or mayo in countless recipes (such as this Creamy Cucumber Salad and this Chicken Alfredo Bake).

Lemon Juice. For brightness and a little acidity. Plus, the citric acid in the lemon juice helps slow the browning of the avocado.Dijon Mustard. Gives a little bite to the avocado egg salad.Green Onions. For texture, zip, and freshness.

Cayenne Pepper. Adds just the right amount of kick. Adjust the amount accordingly to suit your preference and tolerance for spice.

Salt and Pepper. As with my Homemade Guacamole recipe, seasoning is critical for balance and enhances all the flavors.Bread. A hearty whole wheat bread toasted to perfection is my personal favorite for these sandwiches. An artisan-style sourdough bread or my Oatmeal Bread would also be divine.Toppings. My go-to veggie toppings for avocado egg salad are sliced fresh tomatoes and fresh spinach.

The Directions

Storage Tips

To Store. Leftover avocado egg salad can be refrigerator an airtight container for up to 1 additional day. To Freeze. I do not recommend freezing avocado egg salad. Hard-boiled eggs tend to become tough and rubbery in texture when frozen.

What To Serve With

Healthy Coleslaw – This creamy yet healthy coleslaw recipe stars Greek yogurt (not mayo). Vegetables add crunch and vitamins for a perfect potluck side dish!Slow Cooker Broccoli Cheese Soup – The most easy and healthy recipe for Broccoli and Cheese Soup you’ll find! Made with lots of fresh veggies, cheddar, and your crock pot does all the work.Baked French Fries – How to make easy, crispy healthy Baked French Fries! The secrets to perfect homemade French fries in the oven, plus how to make French fries crispy again.Fruit Salad Recipe – This simple, homemade fruit salad recipe is an ideal light, healthy side. With a citrus poppyseed dressing, you’ll love its fresh taste!

Recommended Tools to Make this Recipe

Saucepan with Lid. A large, saucepan with a tight-fitting lid is all you need to make simple hard-boiled eggs.Knives. A chef’s knife and paring knife are my two most-used knives for everyday kitchen tasks.Mixing Bowls. This set of nesting glass mixing bowls will forever have a spot in my cabinets (and heart).

Whether you consider avocado egg salad weird (à la Ben) or wonderful (à la Erin), I promise you’ll be smitten from your first bite. If calories are not a concern for you, then you may also use your favorite mayonnaise (or try a combo).

The ice bath stops the cooking process and prevents the eggs from becoming overcooked.It also cools the eggs quickly so they can be easily handled and peeled. The ice-cold water causes the egg to rapidly contract inside the shell, making it easier to peel.

Oxygen is an avocado’s worst enemy. To prolong the life and vibrancy of leftovers, press a sheet of plastic wrap against the surface of the avocado egg salad before storing it in a container with a tight-fitting lid. Leave a rating below in the comments and let me know how you liked the recipe.