Description
A creamy and healthy twist on traditional egg salad featuring avocado for extra richness.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 1 ripe avocado, mashed but still slightly chunky
- 2 tablespoons mayo or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon or lime juice
- Salt and pepper, to taste
- 1–2 tablespoons chopped chives or green onion
- Optional: paprika, cayenne, or chopped dill
Instructions
- Place eggs in a pot, cover with cold water, bring to a boil, cover, turn off heat, and let sit for 10–12 minutes. Then cool under cold running water and peel.
- Chop the eggs roughly and toss into a bowl.
- Mash the avocado in a separate bowl with lemon or lime juice and a pinch of salt.
- Add mayo or Greek yogurt and Dijon to the avocado; mix until smooth.
- Combine the avocado mixture with the chopped eggs and stir gently.
- Season with salt, pepper, and chopped chives. Adjust flavors to taste.
- Serve on toast, in lettuce cups, or as a sandwich filling.
Notes
To prevent avocado from browning, store in an airtight container with plastic wrap pressed directly onto the surface.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg