Creamy Avocado Sriracha Egg Salad

This creamy avocado sriracha egg salad puts a spicy spin to this healthy lunch.

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.

Creamy avocado sriracha egg salad

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.

avocado egg salad

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. It’s like egg salad guacamole with a spicy kick.

Almost worth pulling out the melodramatics again. This time in a good way.

Serves 1     adjust servings

Creamy avocado sriracha egg salad

Preparation 5 min Prep Time
Cook Time
Total Time 5 mins Total Time

This creamy avocado sriracha egg salad puts a spicy spin to this healthy lunch.


  • 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


  1. Mash the hard boiled eggs with the yogurt and salt & pepper to taste in a small bowl.
  2. Mash the avocado separately and then add to the eggs.
  3. Add the red pepper and sriracha and mix together.
  4. Spoon egg salad into washed green lettuce leaves, garnish with parsley and more sriracha if desired.



  1. Shannon

    This is hilarious, I’ve had an almost identical relationship with eggs throughout my life..though I think I was actually out of college before I could appreciate more than scrambled egg whites only. In fact, I went to brunch with my mom a couple of months ago and ordered a deviled egg as an app, and she nearly died from shock. I’m definitely going to try this out..

    1. Running to the Kitchen Post author

      i did actually while I was doing the paleo challenge last month but honestly, it’s one of those things that i would never bother making again. the convenience of the store bought just outweighs the sugar in it. I’ll deal ;)

  2. Ari @ Ari's Menu

    I’ve had a very similar recipe on my mind for a while (that I’ve actually been thinking of calling guacamole egg salad, haha), and I just went to reach through the screen, grab one of those forks, and start eating. It looks absolutely delicious!

  3. Aparna B.

    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 :)

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    1. Running to the Kitchen Post author

      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.

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