Description
This Avocado Egg Salad recipe is a creamy and flavorful twist on a classic favorite. Packed with protein and healthy fats, it makes for a satisfying meal or snack.
Ingredients
Scale
Main Ingredients:
- 6 large eggs (hard-boiled and chopped)
- 1 ripe avocado (peeled and mashed)
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives
Optional Toppings:
- salt and black pepper to taste
- optional toppings: sliced radishes, microgreens, or everything bagel seasoning
Instructions
- Mash the Avocado: In a medium bowl, mash the avocado with lemon juice until mostly smooth.
- Combine Ingredients: Add Greek yogurt or mayo, Dijon mustard, and mix well. Stir in the chopped hard-boiled eggs, chives, and parsley if using.
- Season and Serve: Season with salt and black pepper to taste. Mix gently until fully combined. Serve immediately on toast, in lettuce wraps, or as a sandwich filling.
Notes
- This egg salad is best eaten the day it’s made to preserve the avocado’s color.
- Add a splash of hot sauce or diced pickles for a flavorful twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
