Avocado Egg Salad

Avocado Egg Salad | ButtercreamBlondie.com

The day has finally come to share the much talked about avocado egg salad with you!  I’ve talked about it for what seems like a lifetime, have planned on sharing it about 25 times, but I usually end up eating it before I photograph it…  What can I tell you, it’s just that good!  Anyway, it has finally arrived and after all the cookies I’ve “tested” over the past month, I think it’s the perfect time for a “Balancing the Buttercream” post!

The best thing about this egg salad makeover, besides how good it tastes, is how easy it is to make. Plus there’s the whole replacing all the mayo with avocado, so it’s healthy too!  I normally just mix it up and eat right out of the bowl, but today I made it all pretty for you.  You guys know by this point I love my wonton cups for easy apps and can we talk about how great these would look at a Sunday brunch, a shower, or for any occasion you’d like to come up with!

Another way I make this classic even lighter is by using a combination of hard boiled eggs and hard boiled egg whites.  I find that the avocado adds such a creaminess to it that you don’t need all those extra yolks.

In my head this basically all equates to: You can now eat more dessert.

Avocado Egg Salad | ButtercreamBlondie.com

Oh, and do you see how I added a spinach leaf or two under the egg salad?  Yes for color and yes for more fresh flavor.  The chives sprinkled on top totally make it.  Like I mentioned, I’m normally a right out of the bowl type of gal, but from now on I will be adding chives to the mix.  This also makes a phenomenal sandwich, or serve it over a bed of fresh spinach if you really want to get a gold star!

Any way you serve it up, make it!  Then we can eat more cake.

Avocado Egg Salad

Yield: 12 wonton cups


    Avocado Egg Salad
  • 2 hard boiled eggs
  • 4 hard boiled egg whites
  • 1 good size ripe avocado
  • 1 tsp. mayo - you can use greek yogurt if you prefer.
  • 1/8 tsp. dijon mustard
  • Salt and pepper
  • Chives for garnish
  • Fresh spinach, if desired
  • Wonton Cups
  • 12 wonton wrappers
  • 1-2 Tbsp. olive oil
  • Pastry brush
  • Mini cupcake tin


    Egg Salad
  1. In a medium size bowl, mash all ingredients together.
  2. Add salt and pepper to taste.
  3. Wonton Cups
  4. See: wonton cups
  5. Assembly
  6. Place 1 or 2 spinach leaves in wonton cups.
  7. Fill with egg salad and garnish with chopped chives.


This is best the day it is made.

If you're not doing the wonton cup thing, I suggest mixing in some chopped chives to the egg salad. So good!


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3 Responses to “Avocado Egg Salad”

  1. 1
    Liz says:

    Mmmmmm….your egg salad looks terrific! Love the addition of avocado. I made my first wonton cups last week—the options for fillings are endless :)

  2. 2

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