This avocado egg salad puts a spicy spin to this healthy lunch with sriracha sauce and Greek yogurt for a creamy, nutritious recipe.
There was a time in my life, a long time actually, where I wouldn’t even entertain the idea of eating eggs (and oatmeal too).
The smell on a Sunday morning of my dad cooking them on the stove top was enough to induce gaging and melodramatics at the breakfast table.
A whiff of a hardboiled one that catches me by surprise will still do that (the gagging that is, I’ve outgrown the melodramatics…well, for most things at least), but sometime in college it was like a switch got flipped and I all of a sudden could appreciate the incredible edible.
It started out with only fried ones, over easy and nothing else. A cooked through yolk was grounds for dismissal as I was still adamant about that chalky disgusting taste and smell when it was cooked through too much.
Then slowly, (read, about 5 years later) I was willing to give the formerly thought of nastiness known as egg salad a try.
Fast forward another 5 years and I’m spending almost $10 a week on eggs to fuel a {mostly} paleo diet and eating 5 a day at times like this when the craving for egg salad hits mid morning and nothing can be done to stop it.
And this kind is anything but the nasty gelatinous blob riddled with mayo you see in delis across America.
Avocado egg salad is like egg salad and guacamole combined with a spicy kick from sriracha sauce.
Avocados are another ingredient I seem to be buying a lot of these days so it only made sense to try combining them with eggs in this avocado egg salad recipe.
The added creaminess and healthy fats from the avocados help keep you satisfied and full when you combine it with the protein from the eggs.
Whether you eat this avocado and egg salad on some toast, in a lettuce cup or a cheddar cup, I can pretty much guarantee you’ll love the flavor and texture. Not something I can say about traditional egg salad!
Of course, if the “salad” thing is too much of a turn off – try these apple cheddar tuna patties or these sweet potato turkey patties for more protein packed lean lunch ideas.
Love this recipe for avocado egg salad?
Try these other salad lunches too:
Creamy Dijon Egg Salad
Turmeric Chicken Salad
Dijon Dill Salmon Salad
Healthy Tuna Waldorf Salad
Creamy Sriracha Avocado Egg Salad
Ingredients
- 2 hard boiled eggs
- 2 tablespoons plain greek yogurt
- 1/2 an avocado
- 1/4 red pepper, diced
- 1/2-1 teaspoon sriracha depending on heat preference
- salt & pepper
- lettuce for serving
Instructions
- Mash the hard boiled eggs with the yogurt and salt & pepper to taste in a small bowl.
- Mash the avocado separately and then add to the eggs.
- Add the red pepper and sriracha and mix together.
- Spoon egg salad into washed green lettuce leaves, garnish with parsley and more sriracha if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Does the avacado get brown?
No, not when making it and up to one day after. I’ve never kept it longer than that so I can’t say for sure after that timeframe.
This is hands down the best egg salad I have ever had and it is one of my favorite things to eat! Bravo!!! Delish!!!
I need this in my life. Like yesterday. I make sriracha egg salad sandwiches all the time (adding some curry powder too), but never thought of adding avo and Greek yogurt! Genius, Gina. I salute you. Your presentation is so pretty too :)
I love the simple ingredient list. I’m down for anything that serves one and requires half on avocado :)
I love eggs, and I am loving this salad!! Think I will have this for lunch today!! Have a great weekend!