Avocado Egg Salad

egg salad.jpg

Randi Karlinsky MS, RDN, LDN, CHC


  • 6 Eggs
  • 1/4 cup Plain Greek Yogurt
  • 1 Avocado
  • 1 cup Baby Spinach (chopped)
  • 1/2 cup Cherry Tomatoes (Quartered)
  • 1 tbsp Dijon Mustard
  • 1/4 Lemon (juiced)
  • Sea Salt & Black Pepper (to taste)


  1. Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Run under cold water to cool. Peel the eggs and chop roughly.
  2. In a bowl, mash and combine the chopped boiled eggs, avocado, Greek yogurt, baby spinach, cherry tomatoes, dijon mustard, lemon juice, salt and pepper.
  3. Eat it right from the bowl, spread it onto toast or whole grain crackers and enjoy!


  • Less Bread: Make it an open-face sandwich.
  • Add a Kick: Add red chili flakes or hot sauce.
  • Vegan: Use mashed chickpeas or white kidney beans instead of eggs.

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