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Did you know that I had never had egg salad until just a few years ago? I mean a real egg salad.This dill egg salad is the one that totally sold me on the meal. Growing up I had an egg sandwich a few times, but it was scrambled eggs not hard boiled which is a whole new ball game. It’s actually a really easy and great lunch because you can prepare the “dressing” and hard boiled eggs, keep them in the fridge and combine them for lunch each day. And if you’re unsure about making the perfect hard boiled egg, just read this. It will be perfect every time. (NO green egg yolks here!) Plus, you can kind of play around with how you make the egg salad.
We choose to take out some or even half of the yolks so that we are mostly eating egg whites-more protein less cholesterol. You’ll also be happy to know that getting a little protein in for lunch not only helps you to stay full longer, but it will actually help you to stay in shape too. Protein is not just for bulking up, for for maintaining a healthy weight too. But, more on that later, let’s get back to the food.
And of course there’s the mayonnaise. We choose to go halfsies, half mayo and half greek yogurt. Again, we get a little extra protein with less fat, but of course you could do all greek yogurt or all mayonnaise. It just depends on what you prefer. We love how light and fresh this tastes with the creamy avocado and the dill. I really prefer to use fresh dill, but it’s easier to use dried. We just don’t really have fresh dill hanging around, but when we do we totally use it. Remember, dry herbs are stronger than fresh, so you’ll want to double the amount of fresh.
Are Eggs Good For You?
Eggs are an efficient, rich source of protein and vitamins.
They are also low in calories.
A large egg is only around 78 calories.
How Long Will Eggs Keep?
With proper storage, eggs can last for at least 3–5 weeks in the fridge and about a year in the freezer.
How Do You Tell If An Avocado Is Ripe?
The best way to know if an avocado is ripe is to feel it.
If it yields to gentle pressure, it is ripe.
An avocado is ripe if the stem end pushes in with a little pressure from your fingertip.
Avocado Egg Salad Wrap
Avocado Egg Salad Wrap
Ingredients
- 1/4 Cup Fat Free Mayonnaise
- 1/4 Cup Plain Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Pinch Kosher Salt
- Pepper , to taste
- 5-6 Large Egg, hard boiled *see note
- 1/2 teaspoon Dill Weed, dry
- 1/4 Large Avocado
- Spinach or Plain tortillas, or wraps
- Spring Lettuce, or spinach
Instructions
- Smash up the eggs, choosing to leave out some of the yolks if you are shooting for a healthier egg.5-6 Large Egg
- Set aside in a large bowl.
- In a blender, combine the mayonnaise, yogurt, mustard, salt, pepper, dill, and avocado. Blend until smooth, remove from the blender and mix into the eggs. Depending on the size of your eggs, you may have extra dressing. I add a little at a time until I reach the desired dressing to egg ratio.1/4 Cup Plain Greek Yogurt, 1/4 Cup Fat Free Mayonnaise, 1 Tablespoon Dijon Mustard, 1/2 teaspoon Dill Weed, 1 Pinch Kosher Salt, Pepper, 1/4 Large Avocado
- Serve on tortillas or wraps with dark greens like spinach or spring mix.Spinach or Plain tortillas, Spring Lettuce
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Great Lunch Ideas
Cream of tomato soup with three cheese grilled cheese
Grilled Peach and Avocado Salad
Quinoa Black Bean Corn Salad-Kitchen Confidante
Oooh, love this recipe and all of the great little tidbits that are in it. I love the idea of doing a little homemade canola oil mayo AND Greek yogurt. Thanks for the great lunch inspiration! 🙂
Oh I really do love egg salad. I can’t wait to try it with yogurt and avocado dressing…that sounds great!!!
whoops! Sorry I posted twice…it timed out on me!
haha, no worries. That happens to me sometimes too.
Oh, I love egg salad. I will have to give it a try with the yogurt and avocado dressing…that sounds fabulous!!!!
Oh how I love egg salad! I definitely think it’s underappreciated.
Totally! Egg salad gets written off far too much.
I may even have to try this since I can up the Greek and 86 the mayo! I stay clear of and “salad-whiches” because I just can’t stand the mayo. Thanks!
What a lot of wonderful new follows for my Pinterest. Awesome giveaway too!
Isn’t it so fun finding new people to follow? I love it!
I need to take more lessons from you on eating better. Love how you lightened up egg salad.
And I need baking lessons from you!