When it comes to healthy lunch recipes, quick and easy is definitely the way to go. Especially when it’s something as easy and delicious as this Avocado Egg Salad!
Think creamy, cool avocado. Hearty, savory hard boiled eggs. Crunchy chopped walnuts. The zing of lemon juice and a hint of spicy crushed red pepper, all sandwiched between two slices of wholesome whole grain bread and put together in just 10 minutes. Not to mention that in can last up to 2 days in the refrigerator!
Ingredients
This easy recipe can be made with just 7 ingredients!
- Feel free to substitute the chopped walnuts for chopped pecans or sliced almonds instead.
- The crushed red pepper can be optional.
- Don’t feel like boiling eggs? Buy pre-cooked hard boiled eggs from the grocery store instead!
How to make avocado egg salad (VIDEO)
Making avocado egg salad is incredibly easy. Here’s how to put it together in 4 easy steps:
1. Chop the eggs into small pieces.
2. Mash the eggs, avocado, greek yogurt, and chopped walnuts together in a mixing bowl.
3. Add in the crushed red pepper (optional), salt, pepper, and lemon juice.
4. Mix together and serve!
Tips for working with avocados
Avocados are loaded with nutrition! However, it can be tough to know when an avocado is the ripened enough to use. For this recipe, it’s best to use avocados that are ripe to slightly overripe.
The best way to know if an avocado is ripe is by gently pressing on the side. If it’s soft, then it’s ready!
Have avocados that are slightly overripe? This Avocado Egg Salad is the perfect use for them!
Tips for hard boiled eggs
If you’ve ever wondered how to get PERFECT hard boiled eggs every single time, then be sure to read this post on how to make the best hard boiled eggs.
Another foolproof method is to use an egg cooker! And of course, as mentioned above, feel free to buy pre-cooked hard boiled eggs at the grocery store in order to save time.
How long will avocado egg salad last?
Avocado egg salad typically lasts about 2 days in the refrigerator!
Be sure to store it in an airtight container to keep it as fresh as possible.
More healthy lunch recipes you’ll love
- Healthy Sriracha Tuna Stuffed Avocado
- Shrimp Guacamole Tostadas
- Turmeric Greek Yogurt Chicken Salad Lettuce Wraps
Making this recipe? Be sure to give it a rating below!
Avocado Egg Salad
Ingredients
- 6 eggs (hard boiled, peeled)
- 2 ripe avocados (large)
- 1/2 lemon (juice)
- 1/4 cup plain greek yogurt
- 1/2 cup walnuts (crushed)
- 1/2 tsp crushed red pepper
- salt/pepper (to taste)
Instructions
- In a mixing bowl, mash the eggs with the peeled avocados.
- Add in the juice of 1/2 lemon and plain yogurt, then mix.
- Add in the walnuts, crushed red pepper, and salt/pepper.
- Mix together until everything is combined.
- Serve and enjoy!
Video
Notes
- Feel free to substitute the chopped walnuts for chopped pecans or sliced almonds instead.
- The crushed red pepper can be optional.
- Don’t feel like boiling eggs? Buy pre-cooked hard boiled eggs from the grocery store instead!
- This avocado egg salad typically lasts about 2 days in an airtight container in the refrigerator.
Ashley @ Big Flavors from a Tiny Kitchen says:
I absolutely love eggs with avocados! This sandwich looks like a perfect lunch – I can definitely see why it’s satisfying your pregnancy cravings!
Tamara says:
I wish I’d craved avocados instead of donuts my first pregnancy! Lol. I live in south Texas near the Gulf, and avocados are plentiful and always ripe (not the rock hard flavorless variety). I love the flavor combo you’re put together, and I really do need to give this sandwich a try!
Claire | The Simple, Sweet Life says:
LOVE the idea of putting avocado in egg salad sandwiches. And adding sprouts? Talk about healthy!
Abby @ WinsteadWandering says:
Um, yes, avocado cravings during pregnancy are not only okay, but I’m sure even encouraged! I’ve made avocado tuna salad, but never egg salad. Looks great!
Analida @ ethnicspoon.com says:
My husband and I have been on an avocado kick lately and this sandwich sounds so tasty. I have this co-worker who has taken up raising chicken so he brings me fresh eggs every couple of weeks so this dish is going on the lunch menu for sure!
Elaine @ Dishes Delish says:
Yum. I love eggs and avocados and put them together and you get a glorious sandwich. That looks both delicious and easy!!
Nicoletta @sugarlovespices says:
Those microgreens are just the perfect addition to an already perfect sandwich! Gimme all the Avo too!!
Gloria says:
I LOVE combining eggs and avocados. They pair so well together. This sounds like a delicious lunch, but I would eat it for dinner to. Love the addition of walnuts for some added crunch and texture.
Julie @ Running in a Skirt says:
Love the addition of walnuts in this! How tasty!
Lorie says:
This is my kind of egg salad. Always love the avo in it!
Alisa Fleming says:
Wow that sandwich filling must be so creamy. I’ve never tried this combo before.
Sarah says:
Looks lovely! Such a great combination and love the addition of microgreens! Might have to whip up this version tomorrow, made a turmeric one for my husband’s lunch today. I’m all about the avo egg combo though.
Emily says:
I don’t know what I love more, all the avocado or those microgreens! Either way, I can’t wait to be making this soon!!
Jessica Levinson says:
This avocado egg salad sandwich looks so delicious! Love the crunch from the walnuts! Definitely would be a great lunch this week!
Deryn says:
Love this! It’s really good with mashed chickpeas instead of eggs too 😉 The crushed pepper in there sounds great. I’ve never made it with yogurt, I wonder if plain coconut or cashew yogurt would taste okay?
Christine McMichael replied:
Thanks, Deryn! I think cashew yogurt would be amazing in this recipe!