Avocado Egg Salad

Trying to incorporate more avocado into my diet. I remember there was a time when I didn’t even like avocado and now I’m searching high and low for more recipes that use them. Of course, the standard spreading some over a piece of whole-wheat toast for breakfast never gets old. Or 2 used for a batch of guac. But avocados have endless possibilities; just like how they’re used to add an extra flavor, texture and look to your regular egg salad recipe. 

Avocado Egg Salad


  • 6 hard-boiled eggs, diced
  • 1 large avocado, diced
  • 1 celery stalk, diced
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons lite mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper


  1. Using a medium size bowl add eggs, avocado and celery.
  2. In a small bowl, add yogurt, mayonnaise, vinegar, salt and pepper. Mix well and add to the medium bowl with eggs, avocado and celery. Combine well.
  3. Serve immediately or refrigerate in a tight-lid container.