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Avocado Egg Salad

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A creamy, fresh, and protein-packed avocado egg salad that’s quick to make and full of flavor.

Ingredients

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  • 6 large eggs, hard-boiled and cooled
  • 2 ripe avocados
  • 1–2 tablespoons lemon or lime juice
  • 2–3 tablespoons plain Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard (optional)
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion, finely minced (or use green onion)
  • 2 tablespoons fresh herbs, chopped (dill, chives, or parsley)
  • 1/2 teaspoon fine salt, to taste
  • 1/4 teaspoon black pepper
  • Pinch of paprika or red pepper flakes (optional)
  • To serve: toasted bread, tortillas, crackers, or lettuce leaves

Instructions

  1. Hard-boil the eggs. Place eggs in a pot, cover with cold water by 1 inch, bring to a boil, then simmer 9–10 minutes. Transfer to an ice bath and cool completely.
  2. Prep the mix-ins. Finely dice celery and red onion. Chop fresh herbs.
  3. Make the creamy base. In a large bowl, mash avocados with lemon juice, yogurt or mayo, Dijon, salt, and pepper until mostly smooth.
  4. Chop the eggs. Peel and roughly chop the cooled eggs; keep some chunks for texture.
  5. Combine. Fold eggs, celery, onion, and herbs into the avocado base. Taste and adjust salt, pepper, and lemon.
  6. Optional toast. For warm, crisp toast, bake bread slices at 375°F (190°C) for 5–7 minutes, or toast in a skillet over medium heat 2–3 minutes per side.
  7. Serve. Spoon the salad on toast, in lettuce cups, or with crackers. Garnish with extra herbs or a pinch of paprika.

Notes

Chill for 15–20 minutes for flavors to meld. Store in an airtight container up to 2 days.

Nutrition

Find it online: https://diyprzepisy.com/avocado-egg-salad/

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