Description
This Flavorful Avocado Egg Salad is a quick, healthy, and exciting twist on classic egg salad, featuring creamy avocado and tangy lemon.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, creamy and rich
- 1–2 tbsp plain Greek yogurt or mayo
- 1 tsp Dijon mustard
- 1 tbsp lemon or lime juice
- 1 small shallot or 2 tbsp red onion, finely chopped
- 2 tbsp chopped fresh herbs (dill, parsley, or chives)
- Salt & pepper to taste
- Optional: pinch of smoked paprika or a few dashes of hot sauce
Instructions
- Hard-boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then turn off heat and let sit 10–12 minutes. Drain and cool in an ice bath. Peel and chop.
- Prep the avocado: Cut open, remove pit, scoop flesh, and dice or mash slightly depending on texture you prefer.
- Mix the base: In a bowl, combine the avocado, yogurt (or mayo), Dijon, and citrus juice. Stir until smooth but still slightly chunky.
- Add eggs and extras: Fold in the chopped eggs, shallot, and herbs. Season with salt, pepper, and paprika or hot sauce if using. Taste and adjust.
- Serve immediately or chill briefly: Serve on toast, in lettuce cups, or as a sandwich filling.
Notes
Keep your eggs slightly chunky for texture, and do not over-salt before tasting.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 370mg