Description
Avocado Egg Salad is a creamy and nutritious twist on the classic egg salad, blending ripe avocados with hard-boiled eggs for a deliciously satisfying dish. This vibrant salad bursts with flavor and is packed with healthy fats and protein, making it perfect for brunch, lunch, or a quick snack. Serve it on toast, in lettuce wraps, or by itself for a refreshing meal that will elevate any occasion.
Ingredients
Scale
- 2 ripe avocados (about 1 cup mashed)
- 6 hard-boiled eggs
- 2 tbsp fresh chives, finely chopped
- 2 tbsp lemon juice
- Salt and pepper to taste
- ½ cup plain Greek yogurt
Instructions
- Boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let sit for 12 minutes. Cool under cold water and peel.
- Mash the avocados: Halve the avocados, remove pits, scoop flesh into a bowl, and mash until creamy.
- Combine ingredients: Chop boiled eggs and add to mashed avocado along with chives and lemon juice. Season with salt and pepper.
- Make the dressing: In a separate bowl, mix Greek yogurt with salt and pepper until combined.
- Mix everything: Gently fold Greek yogurt into the avocado-egg mixture until well-coated.
- Serve chilled: Enjoy on toast, in lettuce wraps, or straight from the bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg