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What to Do With All Those Easter Eggs

Growing up we loved decorating eggs for Easter but it was always kind of bittersweet the following Monday when we realized we would need to eat them all! Since I still love the real thing, as opposed to the colorful plastic eggs, I find myself getting creative with hard-boiled egg recipes.

Here's a mayo-free egg salad from Pinch of Yum that is versatile enough to enjoy for breakfast or lunch. And it takes advantage of all the great fresh herbs and sprouts popping up at the farmer's market these days. Enjoy within 2-3 days since it features avocado-- we promise... it won't last that long!

The Best Avocado Egg Salad by Pinch of Yum

Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.


  • 2 avocados

  • 8 eggs

  • a handful of dill

  • a handful of parsley

  • juice of one lemon

  • a pinch of salt

  • a drizzle of olive oil (as needed)


1. Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.

2. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.

3. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

Want more Pinch of Yum? Follow Lindsey on Instagram.