Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Avocado Egg Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sophia
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Avocado Egg Salad is a delightful and nutritious twist on the classic egg salad. Packed with creamy avocado, hard-boiled eggs, fresh veggies, and a tangy Dijon mustard dressing, it’s the perfect combination of flavors and textures. Perfect for a light lunch, snack, or a healthy addition to any meal, this salad is quick to make and customizable to suit your tastes!

Ingredients

For the Salad:

4 hard-boiled eggs

2 ripe avocados

2 tablespoons Greek yogurt (or mayo, if preferred)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper, to taste

¼ cup diced red onion

¼ cup diced celery

2 tablespoons chopped fresh dill (or parsley)

Instructions

  1. Boil the Eggs:
  2. Place the eggs in a pot and cover them with cold water.
  3. Bring the water to a boil over medium-high heat, then cover and remove the pot from the heat.
  4. Let the eggs sit for about 10-12 minutes. Afterward, transfer them to cold water to cool.
  5. Prepare Avocados:
  6. Cut the avocados in half and remove the pit.
  7. Scoop the flesh into a mixing bowl.
  8. Mash Avocados:
  9. Use a fork to mash the avocado until it reaches a creamy consistency while still retaining some chunks.
  10. Add Eggs:
  11. Once the hard-boiled eggs have cooled, peel and chop them into small pieces.
  12. Add the chopped eggs to the bowl with the mashed avocado.
  13. Incorporate Other Ingredients:
  14. Add Greek yogurt, Dijon mustard, lemon juice, diced red onion, diced celery, and chopped dill to the bowl.
  15. Season with salt and pepper to taste.
  16. Mix Together:
  17. Gently fold all the ingredients together until well combined, keeping the salad chunky for texture.
  18. Taste and Adjust:
  19. Taste the salad and adjust the seasoning or add more lemon juice as desired.
  20. Chill if Desired:
  21. For a cool and refreshing salad, refrigerate for about 15 minutes. This step is optional but helps the flavors meld together.
  22. Serve:
  23. Serve immediately or store in the fridge for later.

Notes

  • Add Protein: Toss in grilled chicken, chickpeas, or even feta cheese for extra protein and flavor.
  • Spicy Version: Add a pinch of cayenne pepper, chili flakes, or hot sauce for a spicy kick.
  • Use Mayo: If you prefer the traditional flavor, replace the Greek yogurt with mayo.
  • Extra Veggies: Add extra crunch with diced cucumber, bell peppers, or tomatoes.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for the eggs)
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American

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