Go Back
In recent years, avocados have surged in popularity, becoming a staple in both home kitchens and trendy restaurants around the world. Known for their rich, creamy texture and distinctive flavor, avocados are not only versatile but also packed with nutrients. They have transitioned from being a mere ingredient to a culinary phenomenon, gracing everything from breakfast to dessert. One delightful way to enjoy this superfood is through a creamy avocado egg salad, a dish that perfectly marries the smoothness of ripe avocados with the heartiness of eggs.

Creamy Avocado Egg Salad

Discover the perfect blend of flavors and nutrients with this creamy avocado egg salad recipe. Combining ripe avocados with boiled eggs, this dish is not just delicious but also packed with protein, healthy fats, and essential vitamins. It's versatile enough for any meal—serve it on toast, in wraps, or on its own. Ideal for meal prep, this salad remains fresh for days, making it a convenient and satisfying choice for a busy week or a special gathering. Enjoy the creamy goodness!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 ripe avocado

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

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 green onions, finely chopped

1/4 cup fresh cilantro or parsley, chopped

Salt and pepper to taste

Optional: A pinch of red pepper flakes for a spicy kick

Optional: Lettuce leaves for serving

Instructions
 

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

    Prepare the Avocado Mixture: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until it reaches your desired creaminess.

      Mix the Ingredients: To the mashed avocado, add Greek yogurt (or mayonnaise), Dijon mustard, and lemon juice. Stir until well combined. Then, fold in the chopped green onions, cilantro or parsley, and season with salt and pepper to taste. If you like some heat, sprinkle in the red pepper flakes.

        Peel and Chop the Eggs: Once the eggs have cooled, peel them under running water to make the process easier. Chop the eggs into small pieces.

          Combine: Gently fold the chopped eggs into the avocado mixture. Be careful not to mash the eggs too much; you want some texture!

            Serve: If desired, serve the creamy avocado egg salad on a bed of lettuce leaves or in a sandwich. Enjoy immediately or refrigerate for up to a day.

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