Perfect for St Patrick’s Day or after reading Dr Seuss’s Green Eggs and Ham, today’s Avocado Egg Salad recipe uses the richness of avocados to add fat and flavor to a simple egg salad.

Green Egg Salad Recipe

Egg salad is one of my go-to lunch options and I’ve tried lots of “healthy hacks” over the years to reduce the amount of mayonnaise that I stir into my mixture.

I’ve tried olive oil, Greek yogurt, undercooked eggs and mayo-type dressings, but none really have hit the spot the same way until I tried this avocado egg salad.

We still need to use a bit of mayonnaise for flavor, but using a ripe avocado to give our egg salad it’s signature creaminess and structure is the perfect healthy swap – plus it adds it’s own delicious flavor the to mix!

If you’re not sure how your kids will feel about a green egg salad, try introducing it after reading Dr Seuss’s Green Eggs and Ham and have them help you make it. (I always find my kids are more interested in trying something new if they were able to help make it.)

You can also serve this easy egg salad as a dip instead of a sandwich spread, serving it with crackers or crudites.

— Jennifer

Avocado Egg Salad Ingredients

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Eggs
Avocados
Green Onion, green part only
Mayonnaise
Dijon Mustard
Salt and Pepper

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

Saucepan
Measuring Spoons
Sharp Kitchen Knife
Large Bowl
Fork or Large Spoon

How to Make Avocado Egg Salad

To Prep: Gather all ingredients. Set a pot of water to boil over high heat and fill a large bowl with water and ice. Set aside.

Cook the eggs in the boiling water, then transfer to the ice water to cool.
Peel and dice the eggs, placing them in a bowl.
Mash the eggs with diced avocados and green onions.
Mix in mayonnaise, Dijon mustard, salt and pepper.

Prep Tips

Cool the eggs fully before peeling to help the shells release cleanly and keep the yolks tender.
Dice the eggs and avocados before mashing to allow them to blend easier and more evenly, creating a more cohesive and pleasant final texture.
Eggs can be cooked up to two days ahead of preparing this egg salad.

List of Related Recipes on My Website

Avocado Egg Salad Recipe (Printable Recipe Card)

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Yield: 2 servings

Avocado Egg Salad

Ingredients

4 Eggs
2 Avocados
1 Green Onion, green part only
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard, or less to taste
Salt and Pepper, to taste

Instructions

Place a saucepan of water over high heat and bring to a boil.
Carefully add the eggs and boil for 8 minutes.
Remove the eggs with a slotted spoon and place in a bowl of cold water to cool for a couple minutes.
Remove the shells from the eggs and dice finely. Place diced eggs in a medium-sized mixing bowl and set aside.
Cut the avocados in half and remove the pits. Scoop out the flesh of the avocado using a spoon or avocado tool, then finely dice the avocado and add to the mixing bowl.
Finely dice the green part of a stalk of green onion and add to the mixing bowl.
Stir well and mash the avocado and egg together.
Add the mayonnaise, dijon mustard, salt and pepper. Stir well and adjust seasoning to taste.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 482Total Fat: 41gSaturated Fat: 8gUnsaturated Fat: 33gCholesterol: 379mgSodium: 419mgCarbohydrates: 13gFiber: 10gSugar: 1gProtein: 16g