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Avocado Egg Salad – Light Recipe

If you like egg salad, but don’t care for the mayo in most of them, you will enjoy this recipe.

I personally like small quantities of Hellmann’s Light Mayo in my salads, but some of our family members do not like mayo at all, so I am on the lookout for mayo alternatives.

Today I created a light version of egg salad with Avocado and Greek Yogurt.

I used Light Style Pepperidge Farm 7 Grain bread, which has only 45 calories per slice.

What a great sandwich it turned out to be. Yum!

This recipe yields 1 sandwich.

Avocado Egg Salad – Light Recipe

Avocado Egg Salad – Light Recipe


  • 2 hard-boiled eggs, peeled and cubed
  • 1/4 avocado, cubed
  • 1 Tbs. Plain  Greek Yogurt (or Light Sour Cream if you don't like yogurt)
  • 1 1/8 tsp. Apple Cider Vinegar
  • 1 Tbs. chopped chives
  • 1 tsp. chopped dill weed (or cilantro if you prefer)
  • 1 tsp. chopped red pepper (or tomatoes)
  • Pinch of sea salt
  • Black pepper to taste


  1. Place 2 eggs in a sauce pan filled with enough cold water to cover the eggs.
  2. Bring to boil and cook until done (check out this link for perfectly cooked hard-boiled eggs).
  3. Peel cooked eggs. (I like to crack the hot egg shells with the back of a spoon, then cover them with very cold water, to cool them off for few minutes, which makes the shell practically fall off the egg during peeling).
  4. Cut eggs into small cubes, and set aside.
  5. Cut out 1/4 of an avocado, peel and cube as well.
  6. Add avocado to eggs.
  7. In a small bowl add the Plain Greek Yogurt, chopped Chives, Dill, chopped Red Pepper, vinegar, salt and black pepper.
  8. Mix all together.
  9. Fold into the egg and avocado mixture.
  10. Serve on your favorite bread, with lettuce leaves, or sliced tomatoes, or both.

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