Description
Easy Avocado Egg Salad is a quick, nutritious, and creamy dish combining ripe avocado with protein-packed hard-boiled eggs. Ready in under 15 minutes, it delivers fresh flavors and a satisfying texture ideal for snacks, lunches, and light meals. Customizable and wholesome, this salad is perfect for anyone seeking a simple, healthy, and tasty option.
Ingredients
Scale
Main Ingredients
- 4 hard-boiled eggs, peeled and roughly chopped
- 1 ripe avocado, mashed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons plain Greek yogurt or mayonnaise
- 2 tablespoons fresh herbs (dill or parsley), chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Your Hard-Boiled Eggs: Place eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat to simmer for about 10 minutes. Transfer eggs to ice water to cool, then peel and roughly chop them for the salad.
- Mash the Avocado: Scoop the flesh of one ripe avocado into a bowl. Use a fork to mash it until creamy but still slightly chunky for great texture.
- Combine Ingredients: Add the chopped eggs to the mashed avocado. Mix in 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 2 tablespoons Greek yogurt or mayo. Stir gently to blend while keeping the salad fluffy.
- Season and Finish: Sprinkle salt and pepper to taste. Fold in the chopped fresh herbs, such as dill or parsley, for brightness. Give everything a final gentle stir, and the salad is ready to serve.
Notes
- Don’t overcook your eggs to avoid a green ring around the yolk and sulfur smell.
- Use ripe but firm avocados for creamy texture without mushiness.
- Lemon juice keeps the avocado from browning and adds brightness.
- Stir gently to maintain a chunky texture rather than a paste.
- Chill the salad for 30 minutes before serving to enhance flavors.
- Store leftovers in an airtight container in the fridge for up to two days.
- Freezing is not recommended as avocado texture changes unfavorably.
- This salad is best served cold or at room temperature; avoid reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 215mg
Keywords: avocado egg salad, healthy egg salad, avocado salad, quick egg salad, keto salad, low-carb salad, easy egg salad
