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Homemade Avocado Egg Salad in Sandwich

One Pot Avocado Egg Salad

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Quick and easy avocado egg salad recipe, homemade with simple ingredients in one pot in 15 minutes. Loaded with boiled eggs, avocados and fresh herbs.
Course Breakfast, Side Dish
Cuisine American
Keyword homemade avocado egg salad
Prep Time 15 mins
Total Time 15 mins
Servings 4 People
Calories 168
Author Abeer Rizvi


  • 1 Avocado Ripe, Large, Pitted and Peeled
  • 5 Eggs Large, Hard boiled, Peeled and Roughly chopped. Can use only 4 eggs if you want a stronger avocado flavor
  • 2 tbsp Greek yogurt Or sour cream
  • 1-2 tsp Lemon juice
  • 2 tbsp Onions Finely chopped
  • 1 clove Garlic Finely minced
  • 2 tbsp Fresh herbs Use combination of your favorite herbs like cilantro, parsley, chives or dill
  • Salt To taste
  • Pepper To taste


  • In a large bowl, add avocados and mash with a fork until chunky.
  • Add chopped eggs, yogurt, lemon juice, onions, garlic, herbs, salt, pepper and mix until combined.
  • Use it as a filling in a sandwich. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 


Calories: 168kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 205mg | Sodium: 86mg | Potassium: 341mg | Fiber: 4g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg