Avocado Egg Salad

In the world of salads, few dishes can match the delightful creaminess and rich flavor of egg salad. However, if you're looking for a nutritious twist on this classic dish, the creamy avocado egg salad is here to impress. This modern variation not only enhances the traditional recipe but also packs a nutritional punch that is hard to resist. Whether you're hosting a leisurely brunch, planning a picnic, or simply in need of a quick and satisfying lunch, this avocado egg salad serves as the perfect solution.

Discover a wholesome twist on the classic egg salad with this creamy avocado egg salad recipe! Packed with healthy fats, fiber, and protein, this dish combines perfectly boiled eggs and ripe avocados for a rich, satisfying meal. With the added goodness of Greek yogurt, fresh herbs, and a hint of lemon, it’s a delightful choice for brunch, lunch, or picnics. Enjoy it on whole-grain bread or in lettuce wraps for a nutritious, vibrant option everyone will love!

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Ingredients

4 large eggs

1 ripe avocado, peeled and pitted

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

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 green onions, finely chopped

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and freshly ground black pepper, to taste

1/4 teaspoon paprika (optional, for garnish)

4 slices of whole-grain bread or lettuce leaves (for serving)

Instructions

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

Prepare the Avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it with a fork until creamy but still chunky.

Mix Ingredients: Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.

Combine: To the egg and avocado mixture, add the Greek yogurt, Dijon mustard, lemon juice, green onions, dill, salt, and pepper. Gently mix everything together until well combined, but avoid over-mixing to keep some texture.

Taste and Adjust: Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if desired.

Serve: You can serve this delicious avocado egg salad on toasted whole-grain bread or on a bed of lettuce leaves for a lighter option. You might also top it with a sprinkle of paprika for an extra burst of flavor.

Enjoy! This creamy avocado egg salad can be served immediately or kept in the refrigerator in an airtight container for up to 2 days.

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