Avocado Egg Salad With Greek Yogurt

Save For Later

A big bowl of egg salad is one of those recipes I almost always have prepped in my fridge once the weather turns warmer. I can spoon it onto crunchy toast for breakfast, tuck it into wraps or lettuce cups for lunch, or pile it over greens with extra veggies for an easy, protein-packed dinner. It’s simple, satisfying, and endlessly useful across the week.

But I also love giving classic recipes a fresh twist, and that’s exactly where this avocado egg salad with Greek yogurt comes in. It keeps all the comfort of traditional egg salad, just lighter, brighter, and creamier in a different way.

What Makes a Great Avocado Egg Salad?

A good avocado egg salad is all about contrast and balance.

• Creamy but not heavy
• Fresh and slightly tangy
• Soft eggs with gentle texture contrast
• Bright seasoning to lift richness
• Scoopable consistency that holds together

The Eggs

Eggs give structure, protein, and that classic egg salad comfort.

Soft-set yolks make the mixture naturally creamy, while fully set whites keep everything cohesive when mashed. The key is cooking them just until tender so they blend smoothly with the avocado rather than crumbling dry.

What You’ll Need for Eggs

• 6 large eggs, the main protein base and structure
• Pinch salt for cooking water, helps season from within

The Avocado

Avocado replaces much of the traditional mayo, creating richness with a fresh, buttery flavor. It also adds healthy fats that keep the salad satisfying without feeling dense.

Ripe avocado blends into the yolks and yogurt, creating that signature creamy texture while keeping the color vibrant and appetizing.

What You’ll Need for Avocado

• 1 large ripe avocado, soft but not mushy for smooth creaminess
• 1 tbsp lemon juice, prevents browning and adds brightness

The Greek Yogurt

Greek yogurt lightens the mixture while adding tang and a silky finish. It keeps the salad moist and spreadable without overpowering the egg and avocado flavors.

Full-fat yogurt works best for body and mouthfeel, but any thick strained yogurt will give that gentle creaminess.

What You’ll Need for Greek Yogurt

• 3 tbsp thick Greek yogurt, creamy binder and tangy balance

Flavor Builders

This is where the salad moves from basic to fresh and layered. Gentle aromatics and herbs cut through richness and keep each bite interesting.

The goal is subtle contrast, not sharpness, so everything stays smooth and cohesive.

What You’ll Need for Flavor

• 2 tbsp finely chopped chives, mild onion note without bite
• 2 tbsp finely diced celery, light crunch and freshness
• 1/4 tsp Dijon mustard, gentle depth and savory lift
• 1/4 tsp salt, enhances all flavors
• 1/4 tsp black pepper, soft warmth

Optional Variations & Customization

This salad adapts easily to different textures and flavor preferences.

• Swap chives for dill or parsley for a greener herb note
• Add finely chopped pickles for tangy contrast
• Stir in a pinch smoked paprika for warmth
• Mash more or less depending on desired texture
• Add extra yogurt for a looser, scoopable style

Toppings & Serving Ideas

Finishing elements make the salad feel complete and meal-ready rather than just mixed.

• Extra chives or herbs for freshness
• Cracked black pepper for aroma
• Toasted seeds or nuts for crunch
• Chili flakes for gentle heat
• Microgreens for brightness

How to Make Avocado Egg Salad With Greek Yogurt

Cook the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then simmer until just set. Transfer immediately to cold water to stop cooking, which keeps yolks tender and prevents chalkiness. Peel once cooled.

Mash the Base

In a bowl, mash the avocado with lemon juice until mostly smooth with a few soft pieces remaining. This creates a creamy foundation that blends naturally with the yolks later.

Chop and Add Eggs

Roughly chop the peeled eggs and add them to the avocado mixture. Gently mash and fold so some egg texture remains. The goal is creamy with soft chunks rather than a paste.

Stir in Yogurt and Flavorings

Add Greek yogurt, mustard, chives, celery, salt, and pepper. Fold gently until everything is evenly coated and creamy. Taste and adjust seasoning so the flavor feels bright but balanced.

Chill Briefly

Let the salad rest in the fridge for about 15–20 minutes. This allows flavors to meld and the texture to firm slightly, making it easier to scoop and spread.

Storing & Meal Prep

This salad keeps well for short-term meal prep because the yogurt and lemon help slow avocado browning.

Store in an airtight container with plastic wrap pressed gently against the surface to limit air exposure.

It stays fresh and green for about 2 days in the fridge.

Stir before serving to restore creaminess.

If it thickens, a small spoon of yogurt or lemon juice loosens it back to a smooth texture.

Print

Avocado Egg Salad With Greek Yogurt

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Rest Time 20 mins Total Time 40 mins

Servings: 4 Calories: 220

Description

A fresh, creamy twist on classic egg salad made with ripe avocado and tangy Greek yogurt instead of heavy mayo. This light but satisfying salad is soft, flavorful, and perfect for toast, wraps, bowls, or easy meal prep lunches

Ingredients

Servings

Eggs

• 6 large eggs
• Pinch salt

Avocado Base

• 1 large ripe avocado
• 1 tbsp lemon juice

Creamy Binder

• 3 tbsp thick Greek yogurt
• ¹⁄₄ tsp Dijon mustard

Flavor Add-Ins

• 2 tbsp finely chopped chives
• 2 tbsp finely diced celery
• ¹⁄₄ tsp salt
• ¹⁄₄ tsp black pepper

Instructions

Cook the eggs

1. Place the eggs in a medium saucepan and cover them with cold water so the water sits about 1 inch above the shells. Set the pan over medium heat and bring to a gentle boil, then reduce to a soft simmer and cook for about 9 to 10 minutes until the yolks are fully set but still tender. Immediately transfer the eggs to a bowl of cold water and let them cool for at least 5 minutes (this stops the cooking and keeps the yolks from turning chalky). Gently tap and roll each egg on the counter to loosen the shell, then peel under running water for clean, smooth eggs.

Prepare the avocado base

1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl. Add the lemon juice and mash with a fork until mostly smooth with a few soft pieces remaining. The texture should look creamy and spreadable, not completely puréed (a little texture helps the salad feel fresh and natural).

Chop and add the eggs

1. Roughly chop the peeled eggs into small bite-size pieces using a knife or pastry cutter. Add them to the avocado mixture and gently fold and mash with the fork just until combined. You want a soft, chunky texture where some egg pieces remain visible (avoid over-mashing, which can make the mixture pasty).

Mix in yogurt and flavorings

1. Add the Greek yogurt, Dijon mustard, chopped chives, diced celery, salt, and black pepper to the bowl. Fold everything together slowly until evenly coated and creamy. The mixture should look pale green with small egg pieces and flecks of herbs throughout. Taste and adjust salt if needed so the flavor feels bright and balanced.

Chill briefly to set

1. Cover the bowl and refrigerate the egg salad for about 15 to 20 minutes before serving. This short rest allows the flavors to meld and the texture to firm slightly, making it easier to scoop and spread (it may look a little soft at first, it thickens gently as it chills).

Note

Use a ripe avocado that yields slightly to gentle pressure for the creamiest texture and best flavor. If the egg salad thickens during storage, stir in 1 tsp Greek yogurt or lemon juice to loosen it back to a smooth consistency. Store in an airtight container with plastic wrap pressed directly against the surface to slow browning and keep the color fresh for up to 2 days.

Save For Later