Description
Avocado egg salad is a creamy, nutrient-packed dish made by combining mashed hard-boiled eggs, ripe avocado, and fresh seasonings. Perfect for sandwiches, salads, or as a standalone snack. Easily made dairy-free, low-carb, or vegan.
Ingredients
For the Salad:
– 4 hard-boiled eggs, peeled and chopped
– 1 ripe avocado, mashed
– 2 tbsp plain Greek yogurt (substitute vegan mayo or hummus for plant-based diets)
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– Salt and pepper (to taste)
For Garnish (Optional):
– Chopped fresh chives or parsley
– Toasted seeds or paprika
Instructions
- In a mixing bowl, combine chopped hard-boiled eggs, mashed avocado, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Stir gently until evenly mixed, being careful not to over-mash the avocado. Taste and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with chopped chives or parsley.
- Serve immediately with whole-grain bread, crackers, or leafy greens for a satisfying meal.
Notes
– Use ripe avocados: This ensures maximum creaminess. Substitute vegan mayo or hummus for plant-based diets.
– Storage: Store leftovers in an airtight container in the fridge for up to 1 day. Press plastic wrap directly onto the surface of the salad to prevent browning. Avoid freezing if possible, as it may alter texture.
– Customizations: Add diced celery, red onion, or cherry tomatoes for added complexity. Sprinkle toasted seeds or drizzle olive oil on top for extra flair.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (hard-boiled eggs prepared ahead of time)
- Category: Salad / Snack
- Method: Mixing
- Cuisine: : American / Healthy Classics
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg