Avocado egg salad – a creamy, fresh sandwich filling made with avocado, egg and fresh herbs.
Avocado egg salad is a very simple and genuinely delicious sandwich filling that is ready in a few minutes. It is made with just a few good ingredients and has a lovely creamy texture combined with a fresh, light flavour.
I make it with hard-boiled eggs, ripe avocado and Greek yogurt or skyr (Icelandic-style strained yogurt), which give a light, creamy base. Fresh herbs such as chives and dill add plenty of flavour, and a little lemon juice lifts everything and keeps the salad pleasantly fresh.
It is a filling that goes with just about everything – perfect on Danish rye bread (rugbrød), toast, crispbread or in a sandwich or bagel. It is quick to stir together in a few minutes once the eggs are boiled and cooled, and it simply tastes very good.
Thanks to the lemon juice it keeps well in the fridge, even with avocado in it – but it is at its best freshly made or within a day. An easy and really tasty option for lunch.
Egg salad without mayo
This egg salad is made without mayonnaise – which makes for a lighter, fresher version. Instead I use avocado and Greek yogurt as the base, giving a wonderfully creamy texture without feeling heavy.
The avocado contributes good fats and a natural creaminess, while the yogurt makes the salad fresher and lighter – and adds a little extra protein and a pleasant tang at the same time. Together they make an egg salad that feels more modern, more balanced and full of good nutrients.
You can easily season it however you like. Try a little curry powder, chilli or a pinch of cayenne pepper if you want some heat – it makes a delicious variation and is easy to adapt to taste.
Avocado egg salad – Egg salad with avocado
Ingredients
- 4 hard-boiled eggs
- 1 large avocado
- 2-3 tbsp Greek yogurt or skyr
- 1 tbsp chives, finely chopped
- 1 tbsp dill, finely chopped
- Lemon juice
- Salt and freshly ground pepper
Method
- Roughly chop the hard-boiled eggs. If you like, use an egg slicer and slice each egg in two directions (lengthways, then crossways).
- Mash the avocado and put it in a bowl with the eggs, yogurt and herbs.
- Stir well and season to taste with freshly squeezed lemon juice, salt and freshly ground pepper.
- Keep it in the fridge until ready to serve.
Nutrition
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