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–+ servings
Avocado Egg Salad Sandwiches with Bacon stacked halves

Avocado Egg Salad

5 from 4 votes
The BEST avocado egg salad recipe. Made without mayo, this healthy avocado egg salad is made with Greek yogurt. Easy and fewer calories!
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 sandwiches
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Ingredients
  

  • 8 slices bacon cooked*
  • 5 large eggs
  • 2 large Hass avocados ripe
  • 2 green onions finely chopped (both white and green parts)
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 8 slices whole wheat sandwich bread
  • Sliced tomatoes for serving
  • Fresh spinach for serving

Instructions
 

  • Cook the bacon (try one of my easy methods listed below). Set aside.
  • Next, hard boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water.
    Hard boiled eggs cooling in an ice water bath before peeling
  • Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs (6 halves), so that you have 2 whole eggs and 3 with egg whites only. Roughly chop and place into a large mixing bowl.
    hard boiled eggs cut in half
  • Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
    Avocados cut in half
  • Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
    avocado, hard-boiled eggs, green onion, and spices in a bowl for avocado egg salad with greek yogurt
  • Fold together, leaving the eggs and avocado chunky.
    avocado and hard boiled eggs mashed together in a glass bowl
  • Toast the bread, then assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach. Enjoy immediately.
    Halves of avocado egg salad sandwich with bacon, tomato and spinach stacked on a plate

Notes

  • *Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
  • TO STORE: Leftover avocado egg salad can be refrigerated in an airtight container for up to 1 additional day. To prevent browning, press a sheet of plastic wrap against the surface.
  • TO FREEZE: I do not recommend freezing avocado egg salad. When frozen and thawed, hard-boiled eggs tend to become tough and rubbery in texture.

Nutrition

Serving: 1(of 4) sandwichesCalories: 589kcalCarbohydrates: 35gProtein: 24gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 262mgPotassium: 935mgFiber: 11gSugar: 5gVitamin A: 1198IUVitamin C: 18mgCalcium: 135mgIron: 4mg

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