August 4, 2021

Avocado Green Goddess Egg Salad

Who’s got leftover Easter eggs today?? I have a delicious egg salad recipe for you, to help you use up all those dyed eggs. Avocado Green Goddess Egg Salad elevates traditional egg salad with the addition of mashed avocado and lots of herbs. This is my perfect spring lunch!

I eat egg salad sandwiches year-round, but they’ve always been in peak season in my house right after Easter, thanks to the tradition of dyeing eggs for the holiday. Sometimes, my egg salad is simple and old-fashioned, just like my grandma used to make for us - chopped hardboiled eggs, LOTS of mayonnaise, salt, and pepper. (And if you were my grandma - an extra slather of mayo on each slice of bread for good measure.)

Sometimes I want an egg salad that’s a little more modern and nutritious. That’s where this Avocado Green Goddess Egg Salad comes in. Instead of all mayonnaise for moisture, this recipe uses ripe, mashed avocado and a little plain Greek yogurt, in addition to mayonnaise. The addition of herbs like cilantro and parsley adds some antioxidants and micronutrients, as does serving your sandwich topped with greens such as spinach or arugula (pictured). Using a whole-grain or sprouted-grain bread also bumps up the nutritional value, but I won’t judge if you pile this egg salad into a croissant like I did!

Ingredients assembled for Avocado Green Goddess Egg Salad
Assemble your ingredients.

Using an egg slicer to chop hard boiled eggs
Tip! I like to quickly chop my hardboiled eggs using an egg slicer. Set the egg in the slicer and slice, then rotate the egg 90 degrees, and slice again. Perfect small pieces for your egg salad!

Egg salad mixed up in a large glass mixing bowl
Mash the avocado, then add herbs, chopped hardboiled eggs, and remaining egg salad ingredients to your bowl and mix well to combine.

Avocado Green Goddess Egg Salad served on croissant bread with arugula on a white plate
Pile your Avocado Green Goddess Egg Salad onto sliced sandwich bread of your choice, top with greens, and serve!

Original publication date: April 5, 2021

Avocado Green Goddess Egg Salad

Avocado Green Goddess Egg Salad elevates traditional egg salad with the addition of mashed avocado and lots of herbs. This is my perfect spring lunch!


Kira Freed - The Joyful Plateful











4 large eggs, hardboiled (see instructions below)

1 small-medium ripe avocado

2 Tbsp. plain Greek yogurt

2 Tbsp. mayonnaise

1 tsp. dijon mustard

2 green onions, white and green parts, thinly sliced

2 Tbsp. minced fresh parsley

2 Tbsp. minced fresh cilantro

1 tsp. dried dill

1 tsp. kosher salt

1/2 tsp. ground black pepper

Sliced bread, for serving

Lettuce leaves, baby spinach, arugula, and/or micro greens, for serving


  1. Begin by cooking eggs. Place eggs in a small pot and cover with water by about 1/2”. Cover, and bring to a boil on the stove over high heat. Once the pot reaches a boil, turn off the heat and let stand, covered, 12 minutes. After 12 minutes, drain off hot water, and submerge eggs in ice water to cool.
  2. Meanwhile, prepare remaining egg salad ingredients. Peel and pit the avocado, and mash in a medium bowl. Add Greek yogurt, mayonnaise, dijon, sliced green onions, minced parsley and cilantro, dill, salt, and pepper.
  3. Once eggs are cool to the touch, peel shells off. Dice hard boiled eggs and add to the bowl with other salad ingredients.
  4. Gently fold all the ingredients together to combine.
  5. Serve egg salad on sandwich bread of your choice, topped with lettuce leaves, baby spinach, and/or micro greens. Makes up to four sandwiches, or leftovers can be stored in the fridge for 1-2 days.
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May 24, 2022
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!