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Avocado Egg Salad

Avocado Egg Salad

Avocado Egg Salad

  • Cook Time: 30 Minutes
  • Yield: 6 Servings

Wake up your egg salad by adding avocado for an unexpected twist! Not only is it a great boost of protein and low in fat, it is a quick and tasty snack when you're on the go. Try it atop an Old London® Ancient Grains Melba Toast and you won't be disappointed.


  • 1 box Ancient Grains Melba Toast
  • 8 hard-boiled eggs
  • 1 avocado
  • 18 c. light mayonnaise
  • 1 tbsp. fat-free yogurt
  • 1 tsp. lemon juice
  • ½ tsp. mustard
  • ½ tbsp. green onion (or chives)
  • ½ tsp. salt
  • Ground black pepper
  • Bacon pieces (optional)


  1. Place eggs in a large saucepan and cover with water. Slowly bring water to a boil over medium heat. Once water has reached a boil, cover and remove from heat.
  2. Let eggs remain in water about 15-17 minutes then cool completely before use. Peel eggs and then slice in half.
  3. Remove egg yolks and keep only half of them, discarding the rest. Chop egg whites into small pieces.

  4. Remove skin and seed from avocado, then cut avocado into pieces and set aside. Smash egg yolks and add into a medium bowl. Add mayonnaise, yogurt, salt, lemon juice, pepper, chives and avocado and stir to blend ingredients well. Add chopped eggs to mixture and stir to blend.
  5. Add about 1 tablespoon of Avocado Egg Salad on top of an Old London Ancient Grains Melba Toast, top with a pinch of bacon pieces (optional) and enjoy!
  6. Recipe by Stefani Tolson of