An Avocado Egg Salad Wrapped in Pita Bread on a White Plate

Avocado Egg Salad

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 30 minutes
  • total_time Total Time: 35 minutes
  • yield Yield: 6-8 1x
  • category Category: Breakfast
  • method Method: Stove
  • cuisine Cuisine: English


This Avocado Egg Salad is a healthy and satisfying breakfast recipe that’s perfect for St. Patrick’s day! This 30 minute meal is easy to make with just a few ingredients.



  • 12 large eggs, hardboiled
  • 3 tablespoons of dijon mustard
  • 1 tablespoon of mayo
  • 1 teaspoon of dried basil
  • 2 tablespoons of onion, finely chopped
  • 2 avocados, mashed
  • salt & pepper to taste


  1. Place eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.
  2. Once boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.
  3. Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.
  4. Next add finely diced onion, dijon mustard, mayo, dried basil, and salt and pepper to taste.
  5. Mix to combine.
  6. Next add mashed avocados and stir to incorporate.
  7. Serve in a pita pocket, over bread, or with a lettuce cup.


  • Serving Size: 1/2 cup
  • Calories: 179
  • Sugar: 1g
  • Fat: 14g
  • Carbohydrates: 5g
  • Protein: 9g

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