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This creamy avocado egg salad is more than just a meal; it’s a culinary experience that brings together the richness of avocados and the satisfying protein of eggs. The smooth, buttery texture of avocados complements the softness of hard-boiled eggs, resulting in a salad that is both comforting and refreshing. Whether served on a bed of greens, as a filling for a sandwich, or simply enjoyed with whole-grain crackers, this dish is adaptable and can cater to various dietary preferences.

Avocado Egg Salad

Discover the delicious and nutritious Creamy Avocado Egg Salad Delight! This easy-to-make recipe combines rich avocados with protein-packed eggs, creating a creamy texture that's perfect for lunch, brunch, or light dinners. It's versatile enough to be served on whole grain bread, as lettuce wraps, or over mixed greens. Enjoy the health benefits of healthy fats, fresh vegetables, and Greek yogurt while satisfying your cravings. Make mealtime delightful and nutritious!
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Ingredients
  

4 large eggs, hard-boiled and chopped

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayonnaise for a richer taste)

1 tablespoon Dijon mustard

1 tablespoon lemon juice (freshly squeezed)

2 tablespoons red onion, finely chopped

1 stalk celery, finely diced

Salt and pepper, to taste

Fresh dill or chives, for garnish (optional)

Instructions
 

Begin by hard-boiling the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.

    In a mixing bowl, mash the ripe avocado using a fork until smooth but still slightly chunky, leaving some texture.

      Add the Greek yogurt, Dijon mustard, and lemon juice to the mashed avocado. Stir until well combined and creamy.

        Fold in the chopped hard-boiled eggs, red onion, and diced celery gently. Be careful not to over-mix; you want the egg pieces to remain chunky.

          Season the mixture with salt and pepper to taste. Adjust the acidity by adding more lemon juice if desired.

            Serve the avocado egg salad on whole grain bread, in lettuce wraps, or as a scoop over a bed of mixed greens. Garnish with fresh dill or chives for an added pop of flavor.

              Enjoy at room temperature or chilled for a refreshing twist!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4