Easy Avocado Egg Salad

Prep Time
5 mins
Cook Time
15 mins
4 servings
Recipe by:

Enjoy a fresh twist on egg salad in just 20 minutes!

Make This Recipe


  • 1 avocado, pitted
  • 2 tablespoons Greek yogurt
  • 1 1/2 teaspoons lemon juice
  • 4 Eggland's Best Eggs (large), hard cooked
  • 3 tablespoons of celery, chopped
  • 1 tablespoon chives, chopped (you can use basil, dill or parsley if you prefer)
  • 1 dash of salt and black pepper, to taste
  • 1 pinch of smoked paprika
  • 8 slices whole wheat bread


Hard cook eggs: place eggs in a pot and fill with room temperature water until all the eggs are completely submerged. Bring to a boil then turn down to a low boil for approximately 12 minutes.

Once the eggs have cooled down, peel and chop into four pieces each

Scoop out avocado pulp into a medium bowl, combine with Greek yogurt and lemon juice and mash together with a fork. Combine eggs, celery and chives.

Season with salt and pepper to taste.

Spread half of the egg salad mixture onto a slice of whole wheat bread, top with a pinch of paprika, add a second slice of whole wheat bread and enjoy!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 285
Fat 14g
Saturated Fat 6g
Cholesterol 175mg
Sodium 412mg
Carbohydrates 30g
Dietary Fiber 5g
Protein 13g