Description
Avocado Egg Salad is a creamy and nutritious twist on classic egg salad, combining mashed avocado, hard-boiled eggs, and fresh seasonings for a flavorful and healthy dish.
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley or chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Place the eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, reduce heat and simmer for 9–10 minutes.
- Transfer the eggs to an ice bath, peel them, and chop into small pieces.
- In a bowl, mash the avocado with lemon juice until mostly smooth.
- Add Greek yogurt, salt, black pepper, and garlic powder, mixing well.
- Fold in the chopped eggs, red onion, and parsley or chives.
- Mix gently until everything is well combined.
- Serve immediately or chill for 30 minutes before serving.
Notes
- Lemon juice helps prevent the avocado from browning.
- You can add diced celery for extra crunch.
- Serve on toast, in sandwiches, or in lettuce wraps.
- Best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American