Easy Avocado Egg Salad
Give classic egg salad a flavorful makeover—ready in just 20 minutes! This quick and easy recipe brings a fresh twist to a timeless favorite, perfect for lunches, picnics, or a light dinner. Creamy, satisfying, and bursting with flavor, it's a go-to option when you want something simple yet delicious.
Ingredients
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
2 tablespoons chives, chopped
1 dash of salt and black pepper, to taste
1 pinch of smoked paprika
8 slices whole wheat bread
Preparation
- 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!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 285 |
| Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 175mg |
| Sodium | 412mg |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Protein | 13g |
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