Avocado Egg Salad

Hold the mayo! Made with healthy, tangy Greek yogurt, this simple Avocado Egg Salad is an easy, fast, and scrumptious lunch or dinner recipe that’s earned its place as a staple in our healthy meal rotation.

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Avocado egg salad is one of the oldest, dearest dishes in my journey toward learning to cook wholesome food for myself.

These glorious green sammies were one of the earliest meals I cooked for Ben after we were married, back when my blog was still a casual hobby.

Ben is sometimes skeptical of weird modern twists (see this Avocado Grilled Cheese), and he definitely questioned me when I first made these sandwiches.

5 Star Review

“The best sandwich I have ever had hands down! I can totally go for a second one just thinking about it…”

— Olga —

I believe his exact words when he saw me mixing hard-boiled eggs with ripe avocado were, “Why are you doing that to my avocado?”

To instill a bit of confidence, I added bacon.

Flash forward many years later, and we are still loyally eating avocado egg salad sandwiches on a near-weekly basis.

Aside from being downright delicious, we love avocado egg salad for a few reasons.

It’s healthy. Swapping traditional mayo (bleh!) for Greek yogurt (yum!) lowers the calories, adds protein, and reduces fat and cholesterol.It’s easy. Perfect for busy weeknights (like this Avocado Burger with Chipotle Yogurt Sauce), avocado egg salad sandwiches with bacon are ready in 30 minutes or less.Leftovers! If you can look past the less-than-appetizing brown hue that avocado takes on when it oxidizes, avocado egg salad is still tasty the next day.

Plus, avocado. Enough said.

How to Make Avocado Egg Salad

Fry up the bacon, mash up the avocado, and hard boil the eggs.

Whipping up avocado egg salad is simple and it always satisfies.

The Ingredients

Bacon. While avocado egg salad is delish on its own, once you’ve tried it with the bacon, it’s a bit difficult to go back.

Substitution Tip

You can also enjoy these avocado egg salad sandwiches vegetarian by omitting the bacon or swapping it for your favorite vegetarian or vegan bacon product.

Eggs. You can’t have egg salad without hard-boiled eggs. Feel free to make these several days in advance (and you could use my Instant Pot Boiled Eggs recipe to make them).Avocado. Creamy, rich, filling, and loaded with healthy fats, avocados make a healthy, creamy egg salad. (If you prefer a more traditional recipe, try my Healthy Egg Salad.)


Avocados are perfectly ripe when their skin turns a solid dark green, almost black color and they have a slight give to them when gently squeezed with your fingers.

Greek Yogurt. Greek yogurt is perhaps one of the most-used ingredients in my kitchen. It’s a trusted friend that I’ve used as a healthy swap for heavy cream or mayo in countless classic lunch salads (such Greek Yogurt Chicken Salad).

Dietary Note

To make a dairy-free avocado egg salad, swap the Greek yogurt for your favorite plain non-dairy yogurt to keep this avocado egg salad healthy.

If calories are not a concern for you, then you may also use your favorite mayonnaise (or try a combo).

Lemon Juice. For brightness and a little acidity. Plus, the citric acid in the lemon juice helps slow the browning of the avocado.Dijon Mustard. Gives a little bite to the avocado egg salad.Green Onions. For texture, zip, and freshness.

Market Swap

If you don’t have green onions on hand, try swapping for chopped chives or finely minced onions. Note the amount of onion may need to be adjusted slightly depending on the potency of the onions you select.

Cayenne Pepper. Adds just the right amount of kick. Adjust the amount accordingly to suit your preference and tolerance for spice.

Substitution Tip

If you don’t have cayenne pepper stocked in your spice rack, try a sprinkle of red pepper flakes or even a teaspoon (or two) of sriracha or Tabasco sauce.

Salt and Pepper. As with my Homemade Guacamole recipe, seasoning avocados is critical for balance and enhances all the flavors.Bread. A hearty whole wheat bread toasted to perfection is my personal favorite for these sandwiches. An artisan-style sourdough bread or my Oatmeal Bread would also be divine.Toppings. My go-to veggie toppings for avocado egg salad are sliced fresh tomatoes and fresh spinach.

Market Swap

Try avocado egg salad with other greens and veggies from your local farmer’s market or grocery store. Arugula, chopped kale, alfalfa sprouts, Pickled Onions, or thinly sliced red bell peppers are just a few other tasty topping ideas that would go well with avocado egg salad.

The Directions

Cook the bacon. Set aside.


Try my easy methods for Oven Baked Bacon or Air Fryer Bacon.

Hard boil the eggs, then immediately plunge them into an ice bath.


If you’re wondering why hard-boiled eggs are placed into an ice bath, it’s for a few reasons.

The ice bath stops the cooking process and prevents the eggs from becoming overcooked.It also cools the eggs quickly so they can be easily handled and peeled. The ice-cold water causes the egg to rapidly contract inside the shell, making it easier to peel.

Peel and chop the eggs.

Halve and pit the avocados, then add them to the bowl.

Add it all together.

Gently fold the ingredients together. Leave it a little chunky.

Toast the bread, and assemble the sandwiches. ENJOY!

Storage Tips

To Store. Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day. To Freeze. I do not recommend freezing avocado egg salad. Hard-boiled eggs tend to become tough and rubbery in texture when frozen.

Storage Tips

Wondering how to keep avocado egg salad from turning brown?

Oxygen is an avocado’s worst enemy. To prolong the life and vibrancy of leftovers, press a sheet of plastic wrap against the surface of the avocado egg salad before storing it in a container with a tight-fitting lid.

Leftover Ideas

Serve a scoop of leftover avocado egg salad over a bed of your favorite greens with crisp veggies (or this Arugula Salad) for a light lunch.

What to Serve with Avocado Egg Salad

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Recommended Tools to Make this Recipe

Saucepan with Lid. A large saucepan with a tight-fitting lid is all you need to make simple hard-boiled eggs.Knives. A chef’s knife and paring knife are my two most-used knives for everyday kitchen tasks.Mixing Bowls. This set of nesting glass mixing bowls will forever have a spot in my cabinets (and heart).

The Best Knife Set

This Zwilling 7-piece knife set is made from high-quality, stamped steel for lighter weight and with ergonomic handles for efficient use.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Whether you consider avocado egg salad weird (à la Ben) or wonderful (à la Erin), I promise you’ll be smitten from your first bite.

Frequently Asked Questions

Is Avocado Egg Salad Healthy?

While traditional egg salad can be unhealthy due to lots of mayonnaise and egg yolks which are high in both fat and cholesterol, this avocado egg salad cuts fat, cholesterol, and calories thanks to Greek yogurt, avocado, and the removal of several egg yolks.

How Far in Advance Can I Make Avocado Egg Salad?

Since avocados turn brown quickly once they’re cut open, I don’t recommend preparing this egg salad more than 24 hours in advance. However, you can save some time by hard-boiling the eggs ahead. Hard-boiled eggs, once cooked, can be stored for up to 1 week with the shells on. You also can make the bacon in advance and refrigerate it.

Why Do Avocados Turn Brown?

Avocados turn brown due to a process called oxidation. When the flesh of an avocado is exposed to the air, the compounds in the fruit (called phenolic compounds) react with oxygen and cause the avocado to turn brown (similar to apples).


Avocado Egg Salad

The BEST avocado egg salad recipe. Made without mayo, this healthy avocado egg salad is made with Greek yogurt. Easy and fewer calories!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 589kcal


8 slices bacon cooked*5 large eggs2 large Hass avocados ripe2 green onions finely chopped (both white and green parts)3 tablespoons plain Greek yogurt1 tablespoon freshly squeezed lemon juice1 teaspoon Dijon mustard1 teaspoon kosher salt1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper8 slices whole wheat sandwich breadSliced tomatoes for servingFresh spinach for serving


Cook the bacon (try one of my easy methods listed below). Set aside.
Next, hard boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water.
Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs (6 halves), so that you have 2 whole eggs and 3 with egg whites only. Roughly chop and place into a large mixing bowl.
Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
Fold together, leaving the eggs and avocado chunky.
Toast the bread, then assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach. Enjoy immediately.


*Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
TO STORE: Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day. To prevent browning, press a sheet of plastic wrap against the surface.
TO FREEZE: I do not recommend freezing avocado egg salad. When frozen and thawed, hard-boiled eggs tend to become tough and rubbery in texture.


Serving: 1(of 4) sandwiches | Calories: 589kcal | Carbohydrates: 35g | Protein: 24g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 262mg | Potassium: 935mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1198IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 4mg

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