avocado egg salad.

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Recently featured on the Balanced Planet Yoga blog – click to read more about how you can balance what you eat with who are you!

I seriously love adding avocado in my egg salad.  It’s not only better for you than mayonnaise, but I think it tastes way better as well – and I really don’t like mayo very much… it’s just not my thing.  Avocado, however, I LOVE.  I also added some dijon mustard for a little kick.

Avocado Egg Salad (serves 2)


  • 4 eggs
  • 2 tablespoons Dijon mustard
  • ½ avocado
  • 2 tablespoons chives, chopped
  • salt & pepper to taste
  • 1 teaspoon all-purpose garlic and herb seasoning OR ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon garlic powder


  • place the eggs in a medium size sauce pan and fill with water until eggs are just covered
  • cover the pan, place burner on high and wait for water to boil
  • once water is boiled, turn off the heat and remove the pot from heat
  • keeping the pot COVERED, let sit for 15 minutes
  • remove eggs from water and let cool
  • once eggs are cooled, peel the shell off
  • dice eggs and add them to a mixing bowl
  • in a separate bowl, add avocado, dijon mustard, chives, garlic and herb seasoning, salt, and pepper
  • mix until smooth, making sure avocado is mostly mashed
  • add eggs and mix together
  • serve on whole grain toast or eat alone!



  1. Mine always turns out looking greener than this! (And I should mention it’s better to make just enough, not too much, since the salad can darken quickly if stored.) A delicious combination even for someone who does in fact like mayonnaise.

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