Go Back
+ servings
stacked avocado egg salad sandwiches

Avocado Egg Salad Recipe

Course: Salad, Sandwiches
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people
Calories: 342kcal
This avocado egg salad recipe is such a great sandwich filler. Easy and quick to make with just a few ingredients, it's so wonderfully creamy!
Print Recipe

Ingredients

  • 1 ripe avocado
  • 5 eggs hard boiled
  • 3 tbsp yogurt
  • 2 tbsp chopped chives
  • 3 tbsp fresh lemon juice
  • salt and pepper to taste

Instructions

  • Cut the avocado in half, remove the pit and take the avocado out of the shell with a spoon.
  • In a medium size bowl mash the avocado with a fork until smooth.
  • Add yogurt, lemon juice and chives and mix together with a spoon.
  • Chop or mash the eggs and add them to the avocado mixture.
  • Season with salt and pepper to taste and serve on bread.

Notes

  • Depending on the size of your avocado you might want to add a bit more yogurt if the egg salad is not creamy enough for you.
    You can keep this covered in a fridge for up to 3 days.
  • Nice variations are: add a tsp of mustard. Use parsley and or dill.

Nutrition

Calories: 342kcal | Carbohydrates: 12g | Protein: 17g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 413mg | Sodium: 192mg | Potassium: 709mg | Fiber: 7g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 2mg