Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt)

Prep Time 10 min.
Cook Time 0 min. (assuming you begin with already-cooked eggs)
Total Time 10 minutes
Yields About 2ΒΌ cups


  • 6 hard-cooked eggs, finely chopped (see note)
  • 1 avocado, pitted and mashed
  • 1/3 cup nonfat plain Greek yogurt
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, seeded and finely chopped (to equal about 1/2 cup)
  • Optional for serving: whole-grain chips or tortillas (for dipping), or whole-wheat bread and toppings such as lettuce and sliced tomatoes (for sandwiches)


  1. In a large bowl, gently mix the eggs, avocado, yogurt, salt, and pepper until well combined.
  2. Add the tomato and gently stir again.
  3. Serve as a dip with whole-grain tortilla chips or pretzel crisps, or as a sandwich on toasted whole-wheat bread.


Recipe Notes

Eggs: When peeling eggs, make sure to remove all shell. You may wish to rinse the eggs under gently running water to remove small shell fragments.

For this recipe, we recommend using an egg slicer or chopping the egg with a knife, rather than mashing, as slightly larger bits of egg are preferable.

Make-Ahead: This recipe can be made a few hours ahead and refrigerated until serving. However, as with most guacamoles and avocado dishes, the avocado will eventually start to oxidize and turn brown, which isn't very appetizing. To help prevent this, try storing the Egg-amole with plastic wrap pressed directly on the surface so air can't interact with the surface as readily. Regardless, this recipe is better eaten within a day or so after you've made it.

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Two Healthy Kitchens