Avocado Egg Salad Recipe


Egg Salad has long been one of my favorite lunch items. I usually serve mine up on some lightly toasted bread with a side of potato chips. De-lish! All that said, I'm always looking for ways to "beef up" my recipes with added nutrients, particularly of the vegetable variety. While avocados aren't a vegetable, they are very nutritious, and make a subtle-yet-meaningful addition to this egg salad recipe.

Whether you serve yours up on lightly toasted bread, or in wraps like I decided to do (I'm getting adventurous with this recipe), I guarantee you'll be sold on this comradery of flavor!

Avocado Egg Salad

Adapted from (Never Home) Maker.

  • 4 Hard-Boiled Eggs
  • 1 Large Avocado, cubed
  • 2 Tbs. Yoplait Lactose-Free Vanilla Yogurt
  • 1 Tsp. Curry Powder
  • 1 Pinch each of Salt and Pepper
  1. Combine all the ingredients in a large bowl and mash them together with a fork.
  2. Adjust the yogurt to desired consistency, and salt and pepper to taste.
  3. Refrigerate for at least 30 minutes for best result.
Avocado Egg Salad — a Modern Mrs.

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  1. LOVE this idea! I love avocados. They're also a great source of "good" fats.

  2. Yes! I was just telling my cousin this the other day. I hope you'll try it!


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