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Avocado Egg Salad Recipe

Avocado Egg Salad Recipe

This mouthwatering dish combines the creaminess of avocados with the richness of eggs, offering a well-balanced meal packed with essential nutrients. A perfect choice for a healthy and satisfying lunch option!


  • 4 medium hard-boiled eggs (diced)
  • 11 ounces avocado (diced)
  • 2 slices sprouted wheat bread (quartered (optional))
  • 1 ounce celery (diced)
  • 1 ounce red onion (diced)
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons cilantro (chopped)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon Japanese mayonnaise
  • 2 tablespoons plain Greek yogurt


  1. Place the 2 slices wheat bread quartered into the basket of your air fryer. Set the temperature at 400 °F and the cooking time at 3 minutes.
  2. Make the salad while waiting. Add all of the ingredients to a medium/large bowl (11 oz avocado, 2 tbsp parsley, 1 tbsp cilantro, 1/2 tsp black pepper, 1 oz celery, 1 oz red onion, 1/4 tsp salt, 1 tbsp mayonnaise, 2 tbsp yogurt) and gently mix them up. Adjust the seasoning if needed.
  3. Garnish with some cilantro leaves on top. Serve with toasted sprouted wheat bread or anything that floats your boat.

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