Avocado Egg Salad – Emily Bites

Avocado Egg Salad on a sandwich

Avocado Egg Salad on a sandwich

This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a fun twist on traditional egg salad! The combination of avocado and eggs is not only delicious, it’s also very filling and will keep your hunger satisfied until your next meal. I think this works great for lunch but could also be served for breakfast or brunch as well. I like to eat this year-round, but with Easter coming up I have to mention that this recipe is a great way to use up leftover Easter eggs!

Better yet, each satisfying ½ cup serving is just 169 calories, 4 grams of carbs or between 0-5 WW PersonalPoints, depending on your ZeroPoint foods. That’s right, for some WW members this is as low as zero points per serving! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here.

Avocado Egg Salad on toast

Hard-Boiling the Eggs

The recipe below outlines my own tried-and-true method of hard-boiling eggs, but if you have a preferred method, feel free to use your own. On my stove, this way gives me perfect yellow hard centers cooked at 12 minutes resting, but I left a range since everyone’s stoves are slightly different. If you want to hard-boil the whole dozen eggs, you can always use half for this Avocado Egg Salad and the other half for my Buffalo Deviled Eggs or classic Deviled Eggs recipes!

How should I serve this Avocado Egg Salad?

This tasty egg salad is perfect for lunch, brunch, breakfast, or a snack. Here are some ideas on how to serve it:

  • we toast
  • we have a sandwich
  • in a lettuce wrap
  • we crackers
  • over a green salad
  • in a pita or tortilla
  • as a dip with celery, cucumbers, melba toast, tortilla chips, or pita chips

Avocado Egg Salad ingredients

Storage Tips

As you likely know, bright fresh green and yellow avocados will turn brown over time when exposed to air. The lemon juice in this recipe will help, but it may not completely eliminate the issue. I recommend spreading the leftovers of this Avocado Egg Salad across the bottom of an airtight food storage container and then pressing a piece of cling wrap across the exposed surface of the egg salad. Then place the lid on tight and it should keep your egg salad looking pretty longer.

Avocado Egg Salad Sandwich

More Tasty, Lightened Up Lunch Ideas

Looking for more tasty, lightened up dip lunch ideas like this Avocado Egg Salad? Check out my Buffalo Chicken Salad, Greek Chicken Quinoa Salad, Thai Peanut Chicken Wraps, Taco Chicken Salad, Open Faced Greek Stead Sandwiches, Caprese Sandwich, Cobb Salad, Chicken Bacon Apple Cheddar Wraps, Barbecue Ranch Chicken Salad, Cucumber Sandwiches, Mom’s Easy Egg Salad, Pimento Cheese Chicken Salad Sandwiches, Hummus Chicken Salad, Spicy Southwest Chicken Wraps, Doritos Taco Salad, Ham and Cheese Twists, Southwest Steak Salad with Avocado Lime Dressing, Cajun Turkey Club Sandwich, and more in the Salad and Sandwiches categories of my recipe index!

Avocado Egg Salad

This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a fun twist on traditional egg salad!

  • 6 wide eggs
  • 5 oz peeled, pitted ripe avocado, (for me this is a medium sized avocado once the peel and pit are removed)
  • 1 tablespoon lemon juice
  • 2 tablespoons plain nonfat Greek yogurt, I use Fage 0%
  • 1 teaspoon mustard
  • ¼ teaspoon salt, (or more to taste)
  • teaspoon black pepper, (or more to taste)
  • 1 tablespoon chopped chives
  • To hard boil the eggs, place the raw eggs at the bottom of a large pot. To water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.

  • While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold. Peel the eggs under cold running water. Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces).

  • Mash the avocado using a fork and transfer it to a mixing bowl. Add the lemon juice and stir until well combined. Add the Greek yogurt, mustard, salt, pepper, and chives and stir together until mixed and creamy. Add the chopped eggs and stir to coat. Taste and add any additional salt, pepper or mustard to your preferences. Serve or refrigerate until ready to serve (storage recommendations in the post above).

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1/2 cup) serving:
169 calories, 4 g carbs, 0 g sugars, 12 g fat, 3 g saturated fat, 11 g protein, 2 g fiber, 127 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:

4 per (1/2 cup) serving (PP calculated using the recipe builder on weightwatchers.com)


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