Description
A creamy and flavorful Avocado Egg Salad recipe that combines hard-boiled eggs with ripe avocado, mayo or Greek yogurt, and a hint of Dijon mustard. Perfect for a quick and healthy lunch!
Ingredients
Scale
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and diced
- 2 tablespoons mayonnaise or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives or green onions
- Salt and black pepper to taste
- Optional: 1 tablespoon chopped fresh dill or parsley
Instructions
- Mash Avocado: In a medium bowl, mash the diced avocado with a fork until mostly smooth, leaving some chunks for texture.
- Combine Ingredients: Add the chopped eggs, mayonnaise or Greek yogurt, Dijon mustard, lemon juice, chives, salt, and black pepper. Gently stir until well combined.
- Adjust Seasoning: Taste and adjust seasoning as needed. Serve on toast, in a sandwich, or in lettuce wraps.
Notes
- For extra flavor, sprinkle with smoked paprika or add crispy bacon bits.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
