Creamy Avocado Egg Salad – a delicious recipe with Greek Yogurt, Mayonnaise, Celery Salt, Paprika, Eggs, Green Onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Start by adding the Greek yogurt, mayonnaise, celery salt and paprika into a medium bowl and whisk to combine. Add the chopped eggs, green onions, parsley, and avocado into the bowl. Season to taste with salt and pepper and mix well.
2
Dive in with a spoon, spread on bread and top with sliced tomatoes for a sandwich, or hollow out a tomato and fill it up with this for a carb-friendly snack!
3
Refrigerate leftovers in an airtight container and use within three days. The avocados may turn brown but still taste yummy!
4
Note: To adjust the consistency of this egg salad, combine eggs, green onion, parsley and avocado in a separate bowl. Add dressing a little at a time until desired consistency is reached. Season with salt and pepper to taste.
405
kcal
Calories
27
g
Fat
12
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups (scant) Plain Greek Yogurt, 2 Tablespoons Mayonnaise, 1 teaspoon Celery Salt, 1 teaspoon Paprika, and more.
Yes, Creamy Avocado Egg Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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