Egg salad is one of my go-to easy lunches because it only takes a few minutes to make and can be prepped ahead of time! It is also full of protein and healthy fats which helps keep you full and feeling satisfied for longer.
I like to hard boil eggs at the beginning of the week so they are easy to grab as a quick snack, or mash into this egg salad. Just hard boil the eggs, let cool and refrigerate, then when you are ready to use them just peel and eat!
I love this egg salad because it uses mashed avocado in place of mayo. This adds a great source of healthy fats and vitamins, and it also tastes delicious! To add even more creaminess, I add a tablespoon of plain greek yogurt which adds a little tang and makes the egg salad super creamy and smooth.
Egg salad is also super versatile, you can add it to a sandwich, wrap, or salad! My favorite way to eat it is open face on toasted sourdough with pickled onions on top. So good!
Avocado Egg Salad
- 3 peeled hard boiled eggs
- 1/2 of a ripe avocado
- 1 tbsp plain greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- salt and pepper to taste
- Add hard boiled eggs, avocado, greek yogurt, garlic powder and dried dill to a bowl and mash with a fork until well combined. Season to taste with salt and pepper.
- I love eating the egg salad on toasted sourdough, but you can also add it to a sandwich, wrap, or salad. Enjoy!
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