Description
A creamy and flavorful Avocado Egg Salad recipe that makes for a satisfying and nutritious meal. This salad combines the richness of ripe avocados with the protein-packed goodness of hard-boiled eggs, creating a delicious dish perfect for any time of the day.
Ingredients
Scale
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 2 ripe avocados, peeled, pitted, and diced
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: red pepper flakes or hot sauce for a kick
Instructions
- Mash the Avocados: In a large bowl, mash the avocados with lemon juice until mostly smooth, leaving some chunks for texture.
- Combine Ingredients: Add Greek yogurt (or mayo), Dijon mustard, garlic powder, salt, and pepper. Stir to combine.
- Add Eggs and Chives: Gently fold in chopped hard-boiled eggs and chives or green onions.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve immediately on toast, in lettuce wraps, or as a sandwich filling.
Notes
- For extra flavor, add crumbled bacon or chopped pickles.
- This salad is best enjoyed the same day due to avocado browning but can be stored in an airtight container for up to 1 day. Press plastic wrap directly onto the surface to help prevent discoloration.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 185mg
