Egg Salad Recipe with Avocado

Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 5


  • 10 eggs
  • 1 avocado
  • ½ cup nonfat plain Greek yogurt
  • ½ tsp Dijon mustard
  • Juice of 1 lemon
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • Salt and pepper to taste
  • 1 tbsp olive oil


  1. Place eggs in a saucepan and fill with water so eggs are covered. Bring to a boil, then remove from heat and let eggs rest in water for 8-10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
  2. Mash avocado and eggs together until textured and chunky in consistency. Add yogurt, mustard, lemon juice and herbs. Season with salt and pepper to taste. Drizzle with olive oil.


* Adapted from Memorial Sloan Kettering Cancer Center