Description
Creamy and flavorful, this Avocado Egg Salad is a delicious twist on a classic. Packed with protein and healthy fats, it’s perfect for a quick and satisfying meal.
Ingredients
Scale
For the salad:
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled and diced
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives or green onions
- Salt and pepper to taste
- Optional: pinch of paprika or red pepper flakes for heat
Instructions
- In a medium bowl, prepare the base: Mash the avocado with lemon juice, Greek yogurt, and Dijon mustard until mostly smooth.
- Add the eggs: Fold in the chopped eggs, chives, salt, and pepper. Mix gently to combine while keeping some texture.
- Adjust and serve: Taste the salad and adjust seasoning if needed. Serve on toast, in lettuce wraps, or as a sandwich filling.
Notes
- This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day.
- Add diced celery or pickles for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
