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This easy Avocado Egg Salad Recipe is healthy and delicious! A mayo-free, chunky egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. Serve it as an appetizer, a side dish, or as a filling for sandwiches!
AN EASY AVOCADO EGG SALAD RECIPE
Avocado Egg Salad is a delicious take on the traditional egg salad with the addition of creamy and buttery avocado. This Egg Salad is what I serve as a big ole entree for me, and me only! Me likey mucho.
Alright Alright Alright! Hallo, Monday! Hallo, my dear friends! Remember when your dad used to answer the phone with, “YELLOW?” Remember that!?
I used to think, “Oh my gosh, stop it dad, you’re so ancient!”
The guy was like 38…
Uhm, yah… I’m like a year away from that number. Doesn’t seem so ancient anymore, now does it? :-/
SO! Let’s get this week started with:
HOW TO MAKE AVOCADO EGG SALAD
WITH Bacon. BOOM! Suddenly, our food-life seems complete!
We’re keeping it simple today. Like, “it’s Monday” type-of-simple. Just kick your feet up and enjoy.
Oh no, wait. This does involve a bit of chopping, so get your feet off the table and grab a knife. BUT don’t be like me and sharpen thy knife, then forget that you sharpened it, and then go slicing up avocados and fingers all at the same time, m’kay? Don’t be like me.
I eat avocados like it’s my job. Every day I eat half of an avocado for lunch and sometimes I finish the other half for dinner. A sprinkle of salt and pepper with a squeeze of lime juice is all I need to devour my green and buttery friend.
However, sometimes my breakfast friends, eggs and bacon, love to get up all in that mix and make this girl a very, very happy gourmand.
Before I toss the salad, I shake up a yogurt dressing with a little sour cream, some lime juice and dill – so good! Tangy and creamy, just as it should be, but without the mayo.
NOTES
I always think about putting ranch dressing on this salad. Sounds good, right? Ranch could always be the answer to all my foods. Like, french fries. YUM!
You might also consider adding chopped carrots, celery and capers, and take this salad to your aunt’s potluck. Just a thought.
What I’m trying to say is that you should also try my Avocado Chicken Egg Salad – goooood stuff!
ENJOY!
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Avocado Egg Salad
Ingredients
- 4 large hard boiled eggs, , diced
- 1 avocado, , diced
- 2 green onions, , sliced into thin rounds
- 4 slices of low-sodium bacon, , cooked to a desired crisp and crumbled
- 1/4- cup nonfat plain yogurt
- 1 tablespoon low fat sour cream
- 1 whole lime, , juiced
- 1 tablespoon snipped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- dill and crumbled bacon, , for garnish (optional)
Instructions
- To "boil" eggs, place each egg in the cavity of a muffin tin and hard "boil" in the oven for 30 minutes at 325F.
- Remove from oven and transfer eggs to ice water; peel and dice.
- In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
- In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt and pepper; whisk until well combined.
- Add yogurt mixture to the egg salad; stir until combined.
- Garnish with dill and crumbled bacon.
- Serve.
- You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
- Keep refrigerated.
Video
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
SIMILAR RECIPES
I have made this recipe many times and keep myself going back to it because it’s one of those that uses pretty standard ingredients and makes a wonderful salad for lunch. I highly recommend.
Do you by chance know the calorie, fat, protein, and carbs intake on this?
Hi Sarah! The nutritional facts are there now. I hope that helps! 🙂
I can’t eat onions of any kind. The rest of it sounds good. What’s not to like, avocado, bacon,and eggs.
I love avocados. These look fantastic.
How many servings does this make?
Hi! That would be about 4 servings.
Hi Katerina! I SO want to make this for lunch but I’m totally out of limes & yogurt. When you talked about trying this with ranch dressing, is that without using ANY of the yogurt dressing ingredients? Wanted to make sure ’cause I’m dying to whip some up! 😉
Hi Karen! Yes, your favorite brand of ranch dressing, only. 🙂
Thank you so much for the quick response! I’m going into the kitchen now to get started! 🙂
Oh Its yummy I like to eat avocado egg salad. I really like it. Thanks alot Katerina for sharing this blog with us.
Quick question – possible to make the day ahead? Having a brunch and would like to prep as much as possible. The avocado is my only fear, but the lime may keep it from turning brown. Just curious!
Hi Tanya! I’ve tried doing that, but no matter how much lime you put on that avocado, it will still turn brown after a few hours. But, you can make the rest of the salad a day ahead and then add the avocado the next day, right before you’re ready to serve it. I think that may be the best way to go about it.
I wonder if after making the salad ahead, if you could take plastic wrap & lay directly on the salad, pressing down a little to seal then press up the sides. It’s actually air that causes avocados to brown. I do this with guacomole & it works fine. Just a thought…
Thank you for that tip!! I will most definitely give it a try – anything to keep my guacamole green and fresh! 🙂
Just a little trick that an awesome Latino chef taught me years ago. If you put the pit in with the salad it will never turn brown. It works with guacamole or anything really that you use avocados with. I personally have forgotten about some guacamole in the fridge for 9 days and when I open the container to dispose of it was still just as pretty green as the day I made it. It works try it. Thanks for your delicious recipes.
This is BY FAR the best tip/trick of ever! THANK YOU so much for sharing with me!!! xoxo
I often substitute plain yogurt for sour cream, so I’m wondering if you actually need the T. of sour cream?
Hi Barbara! No, you don’t – it just adds a bit of flavor.
Avocado egg salad is a nice recipe. Last Week, I use this with sandwich. This is great. Thanks for sharing with us.