Healthy Egg Salad with Avocado & Greek Yogurt

Introduction

Light, creamy, and utterly satisfying.
As a pro food blogger who tweaks classics for everyday cooking, I love how this version of a beloved salad trims the heaviness while keeping the soul of the dish intact. Instead of relying solely on a rich, oil-heavy binder, the recipe brings in fresh, bright elements and a silky mouthfeel that reads as both comforting and modern.
Think of this salad as the summation of two culinary ideas: the timeless appeal of tender eggs and the contemporary swap of whole-food fats and cultured dairy to lift flavor without weighing it down. In practice, that means a balance of lush creaminess from ripe avocado and the tang that only cultured Greek yogurt can provide — a combination that plays beautifully against the savory depth of well-seasoned eggs and a hit of acid to wake everything up.
I often make a batch between meetings or to pack for a picnic because it scales well, transforms the humble egg into an elegant sandwich spread, and pairs with crunchy textures for contrast. Read on for everything from ingredient notes to assembly technique and smart storage strategies designed to preserve texture and brightness. The tone here is pragmatic and joyful: this is a salad for everyday life, not just special occasions.

Why You’ll Love This Recipe

A smarter classic that keeps the feel-good parts of egg salad while easing the heaviness.
This recipe is for people who want the creamy richness of egg salad but prefer a fresher, less cloying finish. The swap to avocado and Greek yogurt brings multiple wins: a silkier texture, extra protein, and a more nuanced fat profile that tastes clean on the palate. The finished salad still feels indulgent enough for an open-faced toast or a sandwich, yet it leaves you energized rather than bogged down by dense mayonnaise.
Beyond nutrition, the flavor architecture is deliberately layered. There’s the subtle sharpness of mustard and the bright lift of citrus that keeps the mix from tasting flat. Fresh herbs add aromatic lift that’s impossible to replicate with dried pantry staples, and a pinch of smoked paprika (if you choose to use it) adds a whisper of warmth and color.
From a practical perspective, it’s fast to assemble, requires minimal equipment, and adapts easily — swap an herb, skip the paprika, or swap bread for crisp lettuce leaves. For busy cooks, it’s one of those recipes that feels like a treat but fits into a weekday routine without fuss.

Flavor & Texture Profile

What to expect on your first bite — and how to enhance it.
This salad is built around two complementary textures: the yielding, slightly firm bite of chopped eggs and the plush creaminess of a whipped-together avocado and yogurt base. The eggs provide gentle protein structure; they aren’t mushy when handled correctly, and they offer a starchy, savory anchor for the brighter components. The avocado contributes a satiny, almost custardy mouthfeel while the Greek yogurt adds subtle tang and lifts the flavors so the fat doesn’t dominate.
On the flavor side, there’s a contrast between savory and bright: the eggs and a touch of mustard create umami and savory backbone, the lemon adds citrus lift that sharpens the finish, and fresh herbs bring green, aromatic notes that read as clean and garden-fresh. The optional smoked paprika contributes a smoky, slightly sweet nuance and a warming color.
Texture-wise, the goal is pleasing contrast: not a fully puréed paste, but a mixture where you can see and taste distinct pieces of egg against the creamy binder. That visual and textural contrast is key to preventing monotony on the palate. When serving, pair the salad with something crunchy — a thick-toasted whole-grain slice, crisp lettuce, or even crisped flatbread — to complete an optimal bite.

Gathering Ingredients

Assemble quality basics and a few small accents for maximum payoff.
When you source ingredients with intention, a simple salad becomes memorable. Use the freshest eggs you can find for bright flavor and easy peeling. Choose a ripe avocado that yields slightly to gentle pressure for a creamy texture without stringiness. Pick a full-fat plain Greek yogurt with clean, tangy notes rather than a sweetened variety. Fresh chives or green onions and parsley should be vibrant and unwilted; they add immediate freshness and color. A quality Dijon mustard gives the salad backbone, while a real lemon — not bottled juice — provides that vital bright acidity. Small finishing touches like good sea salt, freshly ground pepper, and a pinch of smoked paprika (if you like a hint of smoke) elevate everything.

• 6 large eggs
• 3 tbsp plain Greek yogurt
• 1 ripe avocado, mashed
• 1 tsp Dijon mustard
• 2 tbsp fresh lemon juice
• 2 tbsp chopped chives or green onion
• 1 tbsp chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 tsp smoked paprika (optional)
• 4 slices whole-grain bread, or lettuce leaves for wraps

Think about simple upgrades: artisanal bread for toasts, or a bright, crunchy butter lettuce for wraps. If you’re shopping, check the yogurt label for minimal ingredients, and choose an avocado at peak ripeness. Small decisions here translate to a fresher, more layered finished salad.

Preparation Overview

A calm, methodical approach yields the best texture.
Before you begin, organize your workspace: designate a solid cutting board, a reliable mixing bowl, a spatula for folding, and a small bowl for tasting and seasoning adjustments. The technique focus is split between two tasks — producing eggs that hold their shape without becoming crumbly, and making a binder that’s glossy and balanced rather than flat or overly fatty. For eggs, the trick is controlled heat and a quick cool-down to stop cooking and make peeling easier; this step also helps you achieve the ideal interior texture that contrasts with the creamy binder.
When you’re working the avocado, aim for mostly smooth with a little tooth — this preserves visual appeal and offers pleasant mouthfeel. Incorporate the cultured yogurt gradually to maintain silkiness, and add the acid in measured amounts to brighten the mixture without curdling. Always season in stages: start modestly, taste, and tweak.
Finally, folding is where restraint matters. Gently fold chopped eggs into the binder to keep pieces intact; over-stirring creates a paste. This is also the time to evaluate final seasoning and herb distribution so that each bite feels balanced and lively.

Cooking / Assembly Process

Step-by-step assembly to reach that perfect, pillowy salad.
Follow these steps precisely to achieve the intended textures and flavors:

1. Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then reduce heat and simmer for 9–11 minutes for hard-boiled eggs.
2. Transfer the cooked eggs to an ice bath and cool for 5 minutes, then peel and roughly chop the eggs.
3. In a medium bowl, mash the ripe avocado with the plain Greek yogurt until mostly smooth; a few small lumps add pleasant texture.
4. Stir in the Dijon mustard, fresh lemon juice, chopped chives, parsley, smoked paprika if using, and season with salt and freshly ground black pepper; taste and adjust seasoning.
5. Fold the roughly chopped eggs into the avocado mixture gently so you preserve some pieces rather than creating a uniform paste.
6. Serve immediately on whole-grain toast or spoon into lettuce leaves for a low-carb option; garnish as desired.

These ordered steps prioritize temperature control and gentle handling to protect the eggs’ texture and the binder’s creaminess. If you like a chunkier salad, stop chopping sooner and fold with a wide spatula. If you prefer a smoother spread, mash the eggs a bit finer before folding. Taste often and trust small adjustments — a squeeze of lemon or another pinch of salt can transform the result.

Serving Suggestions

Simple pairings that highlight texture and contrast.
This egg salad shines when served with a crunchy or fresh element to offset its creaminess. Toasted whole-grain bread or rustic sourdough adds a nutty foundation and a satisfying chew that complements the soft salad. For a lighter, low-carb option, spoon the salad into crisp lettuce leaves to create handheld wraps that emphasize freshness. If you’re building a composed lunch plate, include bright accompaniments: sliced cucumber, radish coins, or peppery arugula add variety and keep bites lively.
For garnishes, keep it simple and visual: a few snipped chives, a light dusting of smoked paprika, or a small wedge of lemon on the side for additional acidity are all great choices. If serving at a gathering, present the salad in a shallow bowl with an accompanying stack of toasted bread and a platter of greens so guests can customize their bites.
To elevate the experience for an adult crowd, consider small, complementary add-ins on the side — capers, finely diced cornichons, or a scattering of chopped toasted nuts — so each person can tune saltiness and texture. These little extras let the salad remain the star while offering playful variations across servings.

Storage & Make-Ahead Tips

Keep it fresh and vibrant with a few simple storage strategies.
Because the salad relies on delicate textures, proper storage makes a big difference in maintaining both color and mouthfeel. Transfer the salad into a shallow, airtight container to limit exposure to air. If you’ve mashed the avocado fully into the mix, surface oxidation will be slowed by the binder and the acid, but for the freshest look, press a piece of plastic wrap lightly onto the surface before sealing — this minimizes the air pocket between salad and lid.
When planning ahead, avoid doing final assembly more than once; combine components close to serving time for peak texture. If you must prepare early, keep the avocado-yogurt base separate from the chopped eggs and combine them shortly before serving to preserve contrast. Reheat is not recommended for this salad — it’s best enjoyed cold or at cool room temperature so that the dairy and avocado keep their clean flavor profile.
If you’re packing the salad for a meal away from home, include any crunchy accompaniments — toast, crackers, or wraps — separately to prevent sogginess. Small, intentional steps at the storage stage will keep the salad tasting bright and looking appetizing.

Frequently Asked Questions

Answers to the questions I hear most often from home cooks.

• Can I make this ahead? Yes — you can prepare components in advance and combine them near serving time for best texture. Keep crunchy elements separate until you’re ready to eat.
• How can I prevent avocado browning? Acid helps slow browning; keep the salad covered and chilled, and consider placing plastic wrap directly on the surface if you plan to store it for a while.
• Can I use yogurt alternatives? Full-fat plain Greek yogurt gives a tangy richness that balances the avocado; non-dairy yogurts vary widely in thickness and tang, so choose a firm, unsweetened variety if substituting.
• Is smoked paprika necessary? It’s optional but recommended if you enjoy a faint smoky warmth and extra color — skip it if you prefer a purely bright, herb-forward profile.
• How should I serve it at a brunch or buffet? Serve in a shallow bowl with toasted bread and crisp lettuce leaves arranged around it so guests can customize the vehicle for their bites.

If you have other questions about swapping ingredients, adjusting textures, or making the recipe suit dietary needs, I love troubleshooting tweaks — ask and I’ll suggest precise substitutions and technique tips that preserve the spirit of the salad without sacrificing flavor.