Avo Egg Mayo

Mayo can be high in saturated fat, swap it for creamy avocado and greek yoghurt for a delicious alternative.


  • 4 eggs
  • 1 ripe avocado
  • 2 tbsp of full fat greek yoghurt (or Dairy Free alternative)
  • Black pepper to taste
  • Juice of quarter of a lemon
  • Quarter of a tsp of garlic puree (optional)


Boil the eggs for 10-11 minutes. If you prick the shell with a sharp needle or egg pricker, the eggs won’t crack in the water. Once cooked, plunge into cold water and allow to cool for 5-10 minutes.

Peel the eggs and chop into small pieces. Mash the avocado in a bowl with the back of a spoon, then add the eggs and the rest of the ingredients. Serve in a sandwich, wrap, on a jacket potato or with crackers.

Suitable from 6 months. If serving to babies under 8 months, grate the hard boiled eggs instead so the pieces are nice and small. Will keep in the fridge for 2 days.

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