Description
A creamy and nutritious avocado egg salad that combines ripe avocado with perfectly cooked eggs, enhanced with tangy Greek yogurt, Dijon mustard, and fresh green onions, making it a delicious and healthy choice for sandwiches, wraps, or as a standalone salad.
Ingredients
Scale
Eggs
- 6 large eggs
Salad Base
- 1 ripe avocado (about 200g)
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Flavorings
- 2 green onions, sliced
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Boil the eggs: Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10 minutes to ensure the eggs are fully cooked.
- Mash the avocado: While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork or potato masher until smooth for a creamy texture.
- Cool and chop the eggs: After 10 minutes, carefully remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces to mix easily with the avocado.
- Combine ingredients: Add the chopped eggs to the bowl with the mashed avocado. Stir in the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice, mixing until everything is well combined and smooth.
- Add green onions and season: Fold in the sliced green onions, then season with salt and black pepper to taste. Mix gently to incorporate all ingredients evenly.
- Serve or store: Serve the avocado egg salad immediately on sandwiches, in lettuce wraps, or as a side salad. If not serving right away, transfer to a food storage container and refrigerate until needed to maintain freshness.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Greek yogurt adds protein and a tangy flavor while reducing the amount of mayonnaise needed.
- To peel boiled eggs easily, tap them gently on a hard surface and roll to loosen the shell.
- This salad can be stored in the refrigerator for up to 2 days; avocado may brown slightly but can be stirred before serving.
- Optional paprika garnish adds a beautiful color and subtle smokiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 140g)
- Calories: 220 kcal
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 210 mg
Keywords: avocado egg salad, healthy egg salad, creamy egg salad, avocado recipes, easy lunch recipes, low lactose salad
