Description
A creamy and healthy Avocado Egg Salad combining rich avocado with chopped hard-boiled eggs, Greek yogurt or mayonnaise, and fresh herbs for a delicious no-cook lunch option that’s packed with protein and good fats.
Ingredients
Scale
Salad Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled and mashed
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives or green onions
- Salt and black pepper to taste
- Pinch of garlic powder (optional)
Instructions
- Mash the avocado: In a medium bowl, mash the ripe avocado with the lemon juice until mostly smooth, ensuring a creamy base for the salad.
- Mix in dressings: Stir in the plain Greek yogurt or mayonnaise and Dijon mustard into the mashed avocado until well combined for added creaminess and flavor.
- Add eggs and seasonings: Fold in the chopped hard-boiled eggs along with the chopped fresh chives or green onions, salt, black pepper, and optional garlic powder to taste, mixing gently to maintain some texture.
- Adjust seasoning: Taste the salad and add more salt, pepper, or lemon juice as desired to balance the flavors perfectly.
- Serve: Serve the avocado egg salad immediately on toast, in lettuce wraps, on crackers, or as a filling for sandwiches to enjoy its fresh and creamy texture.
Notes
- For an extra kick of flavor, add a dash of hot sauce or smoked paprika.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
