Egg Salad, Twisted

Sup guys! Sorry I have been such a slacker on here. My friend and I have started teaching yoga and nutrition classes in Prospect Park in BK, which has been occupying much of my time, and I have had trouble keeping up with my recipe sharing! Hoping things will settle down a bit this summer and I can get back on my game. 

So yesterday I made an avocado egg salad and got a few requests for a recipe for it. I pretty much made it up and was trying to use up some things in the fridge, but it still came out pretty good - sort of like guacamole mashed up with eggs. I think y’all will dig it.

What I love about egg salad is that it’s really easy to make and adapt to be more nutritious. I mean, mayo who? The avocado provides an amazing creamy texture, with bonus healthy fats, and if you do dairy you could even add some Greek yogurt. 

Here’s how I made mine:

Serves 2


  • 1 avocado
  • 2 hard boiled eggs 
  • 2 green onions (scallions), diced
  • 1 jalapeño, diced (optional)
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1/4 tsp cumin (or to taste)
  • 1/4 tsp garlic powder (or to taste)
  • Sea salt to taste


Combine all ingredients in a bowl, and mix and mash together until you reach your desired texture (for me it’s a bit on the chunky side!). Adjust seasonings to taste.

You can eat this over a salad, or in a whole grain wrap, or even a corn tortilla if you want to go with the guacamole theme. Super tasty. 

I hope you like it too! Do you have any egg salad twists??