Easy Avocado Egg Salad My Way
This creamy and healthy Avocado Egg Salad is made with hard-boiled eggs, fresh avocado, a touch of mayo, and a splash of red wine vinegar for a tangy twist. It's perfect for sandwiches, wraps, or lettuce cups and is naturally gluten-free, low-carb, and packed with protein and healthy fats.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large hard-boiled eggs (chopped) peeled and roughly chopped
- 4 large hard-boiled egg whites (chopped) save extra yolks for another use
- 1 medium hass avocado cut into 0.5-inch pieces
- 1 tbsp light mayonnaise use Whole30 compliant if needed
- 1 tbsp fat free plain yogurt or substitute with extra mayo for Paleo/Whole30
- 0.5 tbsp chives finely chopped, plus more for garnish
- 2 tsp red wine vinegar
- 0.5 tsp Kosher salt
- 1 pinch freshly ground pepper
Instructions
Preparation Steps
- In a medium bowl, combine the 4 chopped egg yolks (half of total yolks), avocado, light mayonnaise, yogurt, chives, red wine vinegar, salt, and pepper.
- Mash the mixture with a fork until creamy but still slightly chunky, allowing the avocado to blend with the yolks.
- Gently fold in the chopped egg whites, adjusting seasoning to taste. Serve immediately or chill for up to 1 day.
Notes
Store leftovers in an airtight container in the fridge for up to 24 hours for best quality. This salad is excellent on sourdough toast, wrapped in lettuce, or served with whole grain crackers. For extra crunch, add a sprinkle of paprika or red onion.