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Avocado Egg Salad

This creamy and nutritious Avocado Egg Salad combines ripe avocados with hard-boiled eggs, making it a perfect dish for a light lunch or a healthy snack. Packed with protein and healthy fats, this salad can be enjoyed on its own, in a sandwich, or on toast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 medium saucepan
  • 1 mixing bowl
  • 1 cutting board
  • 1 serving dish

Ingredients
  

  • 4 large eggs Hard-boiled.
  • 2 ripe avocados
  • 1 tablespoon lemon juice
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 small red onion Finely chopped (about ΒΌ cup).
  • 1 medium tomato Diced.
  • to taste salt
  • to taste black pepper
  • optional fresh herbs Such as dill or cilantro, for garnish.

Instructions
 

  • Start by hard-boiling the eggs. Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10 minutes.
  • While the eggs are cooking, prepare the other ingredients. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocados with a fork until you achieve a creamy consistency.
  • Once the eggs are done cooking, rinse them under cold water to cool them down. Peel the eggs and chop them into small pieces.
  • Add the chopped eggs to the mashed avocado. Stir in the lemon juice, Greek yogurt, Dijon mustard, diced tomato, and chopped red onion. Mix gently to combine.
  • Season the salad with salt and black pepper to taste. Adjust the seasoning as needed.
  • Transfer the Avocado Egg Salad to a serving dish and garnish with fresh herbs if desired.
  • Optionally, chill the salad for about 30 minutes to enhance the flavors before serving.
  • Store leftovers in an airtight container in the refrigerator for up to two days.

Notes

This salad can be served immediately or chilled for about 30 minutes for enhanced flavors.
Store leftovers in an airtight container in the refrigerator for up to two days.
Optionally, you can add ingredients like celery, cucumber, or spices for added flavor and texture.