Description

Avocado egg salad is a creamy, flavorful dish that combines ripe avocados and hard-boiled eggs for a delightful meal or snack. Enhanced with Greek yogurt and Dijon mustard, this salad is not only delicious but also a healthy option. Perfect for brunches, picnics, or light lunches, it offers a refreshing twist on traditional egg salad while providing a burst of nutrients.

Ingredients

Scale

2 ripe avocados (about 300g)
4 large hard-boiled eggs
½ cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
2 tbsp fresh herbs (dill or parsley), chopped
Salt and pepper to taste

Instructions

Boil the eggs in cold water over medium heat. Once boiling, cover and remove from heat; let sit for 12 minutes, then cool under cold water.
In a mixing bowl, scoop out and mash the avocados until creamy but slightly chunky.
Mix in Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and chopped herbs until well combined.
Peel and chop the hard-boiled eggs into small pieces and gently fold them into the avocado mixture.
Taste and adjust seasoning if needed. Serve immediately on toasted bread or as a dip with fresh veggies.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 295
Sugar: 2g
Sodium: 210mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 8g
Protein: 10g
Cholesterol: 186mg

Keywords: For added flavor, experiment with ingredients like diced tomatoes or different herbs. Store leftover salad in an airtight container in the fridge for up to three days; best enjoyed cold.