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Easy Avocado Egg Salad

Easy Avocado Egg Salad
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Easy Avocado Egg Salad is a fresh, nutritious, and creamy dish combining perfectly boiled eggs with buttery avocado, Greek yogurt or mayo, and bright, tangy flavors. Ready in under 15 minutes, this versatile salad is perfect for snacks, sandwiches, or side dishes, packed with protein, healthy fats, and vibrant textures.

Ingredients

Scale

Eggs and Avocado

  • 4 large hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, halved, pitted, and mashed

Dressing

  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Add-ins

  • 2 tablespoons chopped fresh herbs (dill, parsley, cilantro, or basil)
  • Dash of cayenne pepper or smoked paprika for spice
  • 2 tablespoons diced celery or crunchy red onion for texture
  • Cooked bacon bits or smoked salmon for extra protein

Instructions

  1. Prepare the Eggs: Place 4 large eggs in a pot and cover with cold water. Bring the water to a boil, then immediately turn off the heat and cover the pot. Let the eggs sit for 10 to 12 minutes. Transfer the eggs to ice water to cool, then peel and roughly chop into bite-sized pieces.
  2. Mash the Avocado: Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky for texture.
  3. Mix the Dressing: In a separate bowl, combine 2 tablespoons Greek yogurt or mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, salt, and freshly ground black pepper. Stir well and adjust seasoning to taste.
  4. Combine Ingredients: Gently fold the chopped eggs into the mashed avocado. Add the dressing mixture and stir lightly to combine everything without turning it into a puree.
  5. Final Touches: If using, sprinkle in 2 tablespoons chopped fresh herbs such as dill or parsley. Give the salad a final gentle mix, taste, and adjust seasoning if needed. Serve immediately or chill for 30 minutes before serving to let flavors meld.

Notes

  • Use ripe but firm avocados to avoid overly mushy texture.
  • Gently fold ingredients to retain bite-sized chunks for a more satisfying salad.
  • Fresh lemon juice slows avocado browning and keeps the salad vibrant longer.
  • Large eggs work best to maintain the perfect protein balance.
  • Refrigerate the salad for 30 minutes before serving to enhance flavor.
  • Press plastic wrap directly on the salad surface before sealing to minimize browning when storing leftovers.

Nutrition

Keywords: avocado egg salad, healthy egg salad, easy avocado salad, quick lunch recipe, protein rich salad, low carb snack

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