Avocado Egg Salad

In recent years, the combination of avocado and eggs has surged in popularity, becoming a staple in modern cuisine. This delightful duo not only tantalizes the taste buds but also offers a plethora of health benefits, making it a favorite among health-conscious eaters and culinary enthusiasts alike. Avocado egg salad is the perfect union of creamy, rich flavors and robust nutritional value, making it an ideal dish for breakfast, lunch, or even a quick snack.

Discover the deliciousness of creamy avocado egg salad with this easy recipe that blends the rich flavors of avocado and protein-packed eggs. Perfect for breakfast, lunch, or snacks, this salad offers a wealth of nutritional benefits, including healthy fats and essential vitamins. Customize it with fresh herbs and crunchy vegetables for added flavor and texture. Whether enjoyed on its own, in a sandwich, or on a bed of greens, this dish is a tasty and nutritious choice that you'll love!

Print Recipe Pin Recipe

Ingredients

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayonnaise, if preferred)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper to taste

1/4 cup red onion, finely diced

1/4 cup celery, finely chopped

2 tablespoons fresh dill or parsley, chopped

Optional: 1 tablespoon capers, rinsed and chopped

Instructions

Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Then, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

Prepare the Avocado: While the eggs are cooling, in a mixing bowl, mash the ripe avocado with a fork until smooth but still slightly chunky.

Add Flavor: Stir in Greek yogurt (or mayonnaise), Dijon mustard, and fresh lemon juice into the mashed avocado until well combined. Season with salt and pepper to taste.

Chop the Eggs: Once the eggs are cool, peel them and dice them into small pieces. Add to the avocado mixture.

Incorporate Veggies: Fold in the diced red onion, chopped celery, and fresh herbs (dill or parsley). If using, add the chopped capers for an extra zing.

Combine and Chill: Gently mix the ingredients together until everything is well combined. Taste and adjust seasoning if necessary. Chill in the refrigerator for about 30 minutes to let the flavors meld.

Serve: Enjoy your creamy avocado egg salad on toasted bread, as a filling in a wrap, or simply on a bed of greens for a refreshing salad!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4