Avocado Egg Salad Recipe • theVintageMixer.com #eatseasonal #avocadorecipe

Avocado Egg Salad Recipe

Written by Becky

Does anyone besides me still have leftover hard boiled eggs from Easter??  Well for those of us who do, let’s all make this avocado egg salad, okay?!  This is my latest favorite way of doing the egg salad gig… a little avocado, some dijon and a few tablespoons of Greek Yogurt for a perfect creamy egg salad. I got the idea from my friend Jan, who also taught me how to sew (things have been more crafty at my house lately!). Since Jan first introduced me to her avocado egg salad, we’ve been making it almost weekly. And without mayo it keeps long enough for us to play in the park before a little picnic.

Avocado Egg Salad Recipe • theVintageMixer.com #eatseasonal #avocadorecipe

Avocado Nutrition Facts

Some fun news…

No, I’m not pregnant, or moving, or traveling somewhere adventurous but I do have some fabulous news for you.  I’m going to Culinary School!!  Not the full on 2 year commitment but a quick intensive 8 week course taught at Park City Culinary Institute. They hit on all of the basics but also take the students to new creative depth in the kitchen… from vegan and gluten free techniques to high altitude baking and even wild mushroom foraging. I’ll be taking in so much info and can’t wait to share it with you!

Avocado Egg Salad Recipe • theVintageMixer.com #eatseasonal #avocadorecipe

But you know what culinary school also means, being away from my precious Everett during the day.  I keep telling myself that its only 8 weeks but I know it will still be hard. I will miss our daily park adventures and picnics with egg salad sandwiches!  I’m so grateful to have a few friends who are stepping in to help with Everett so I feel comfortable even being away. And when the 8 weeks are over, we’ll all celebrate with a feast of a picnic, and something even more exciting than these sandwiches 😉

Avocado Egg Salad Recipe • theVintageMixer.com #eatseasonal #avocadorecipe

If you’re like me and interested in going to culinary school but overwhelmed by the commitment and cost, I hope you’ll follow me along in my adventure.  I’ll be posting at least once a week with the things I’m learning and I will also be sharing my new knowledge up on instagram.  I’ll come up with some hash tag for you to follow.  Maybe #VMinCulinarySchool or if you have some very fabulous hashtag idea please help me out and leave it in the comments.  I would LOVE LOVE to hear from you all during my journey (It starts next week!!).  Please feel free to comment on here or instagram with questions and I’ll find answers for you, I promise.  Hopefully, we’ll all learn a thing or two during the next two months!!

Avocado Egg Salad Recipe • theVintageMixer.com #eatseasonal #avocadorecipe

Avocado Egg Salad Recipe

Prep Time: 25 minutes

Total Time: 5 minutes

Yield: 4 sandwiches

Avocado Egg Salad Recipe

A creamy, full flavored egg salad with avocado, perfect for any spring lunch.


  • 2 eggs, hard boiled, roughly chopped
  • 1 avocado, diced
  • 1/2 tablespoon dijon mustard
  • 2 tablespoons Greek yogurt
  • 2 green onions, chopped
  • 1/4 teaspoon salt
  • dash of pepper


    to hard boil the eggs
  1. Set a pot of cold water over the stove top and add in the eggs. Bring to a boil, then turn off the heat and cover. Let sit for 12 minutes.
  2. In a medium bowl place ice and cold water. Remove eggs from hot water using a slotted spoon. Crack one side of the egg then place in a ice water bath. Let sit for 2 minutes then peel.
  3. for the egg salad
  4. Place all ingredients in a medium bowl and mix to combine.


real mayo can be used in place of Greek yogurt.


Comments (24)

  1. Since I have celiac, I am ALWAYS on the look out for new and different gluten free recipes and techniques. I cannot wait to see what you learn!

    • Lauren, I’m super excited about any nutritional info I can get. If there was a nutrition/culinary school out there I would be there in a heart beat!! I’ll definitely take notes for you on gf ideas!

    • Me too Dara! It has just always seemed like too much of a commitment – finically and time wise. This should be a perfect fit! I’ll let you know how it goes!

  2. I totally thought you were going to say you were pregnant :) But yay, how fun for you! And thanks for the yummy looking recipe. I’m getting tired of eating plain boiled eggs!

    • Thanks Heidi! I’m sure it will go by so quickly. If you have any catchy hashtag ideas for me for my culinary school posts please give them to me!!

  3. I may have spoken too soon about not going to culinary school! I’ve been doing lots of research on schools in or around Indiana where we’ll be moving and they are all very expensive and take a whole lot of time. But I’ve been keeping my eye on the PCCI since you posted about it here a while back. So with some last minute determination I made a mad dash and will be going up to Park City tomorrow to finish getting registered and such! Thankfully I’ll be able to finish the program before we move and we can more easily afford it than any other school! So hopefully you don’t think I’m a stalker or anything… haha but I’m excited to meet you and share this adventure with you!

  4. Hi Becky, I’m a close friend of Diane & Vincent Lee. We both purchased your SLC Chef’s Table book not long ago. Actually I picked up our copies @ the S Jordan Costco. I have & plan to give several as gifts. You & Josh did an amazing job with the book! So now I know about your blogs & just made your egg/avacado salad for lunch. It’s a nice idea, & we enjoyed it. I decided to add a little celery salt, tomato, & celery. I’m sure there are other things you could add to the basic recipe as well, like cucumber or water chestnuts, or not! I just took the leftover salad with Naan chips to my neighbor for an appetizer. Thank you for your inspiration!

    • Janie, thanks so much for leaving a note. I’m so glad you are enjoying the book and the avocado salad. I’ll have to try your seasonings next time! Take care, Becky

Post A Reply