Occasionally I’ll try a recipe and instantly know that it’s something that I’ll be making again many, many times. This is definitely one of those recipes. I love egg salad but always cringe when thinking about all the mayo that’s mixed in to give it the creamy texture. Instead of mayo, this recipe uses plain Greek yogurt and avocado so it’s still creamy, but also much healthier. The end result is something that tastes like a combination of egg salad and guacamole, basically, it’s delicious!
I ate this with some pita chips, you could also serve as filling in a sandwich or just eat it with a spoon!
Avocado Egg Salad
Ingredients
- 2 avocados, peeled and pitted
- 8 eggs, hardboiled and cooled
- 1/2 cup plain Greek yogurt
- 1 stalk celery, chopped
- 1/2 medium sweet onion, diced
- Salt & pepper to taste
- Bread or pita chips to serve
Directions
- Use a fork to lightly mash the avocados in a medium-sized bowl. Peel the hardboiled eggs, coarsely chop them then add to the bowl with the avocado. Also add the celery and onion then stir until combined. Salt and pepper to taste.
- Serve the egg salad with bread, pita chips or crackers. Store leftovers in the fridge with a piece of plastic wrapped pressed against the surface to minimize browning of the avocado. Enjoy!
Makes: 4 to 5 servings
Love it!
I always make my egg salad with avocado…and it’s delicious! But I have never used greek yogurt. I’ll be giving it a try next time I’m making egg salad.
What an awesome idea! I’m definitely gonna give this a try!
So at first glance I thought to myself, “avocado in egg salad????” and then my second thought was, “oh my goodness that sounds awesome!!!”
Must try..
That was my first though too! And then I realized that I love avocado and I love egg salad- why not combine them?!