Healthy Avocado Egg Salad
A creamy, protein-packed salad featuring rich avocados and perfectly boiled eggs, ideal for gatherings or light lunches.
Ingredients
Main Ingredients
- 4 large eggs, boiled and chopped Cooked to desired doneness
- 1 large ripe avocado, mashed Choose a ripe avocado for best texture
- 2 tablespoons Greek yogurt Adds creaminess
- 1 tablespoon Dijon mustard Provides a mild kick
- 1 tablespoon lemon juice Keeps the dish fresh
- to taste salt and pepper Adjust according to preference
- to taste fresh herbs (parsley or dill) For added flavor and garnish
Optional Toppings
- diced tomatoes For extra freshness
- sliced green onions Adds crunch
- seeds Optional for topping
Instructions
Preparation
- Boil the eggs: Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for about 10-12 minutes. Cool in cold water, peel, and chop.
- Mash the avocado: Cut the avocado, remove the pit, scoop the flesh into a bowl, and mash until creamy with some small chunks.
Mixing
- Combine chopped eggs with the mashed avocado. Stir in Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper.
- Add fresh herbs and any optional toppings at this stage. Make it your own!
Serving
- Serve the salad on whole-grain bread, in lettuce wraps, or on its own.
Notes
For best results, make your salad fresh just before serving. Store in an airtight container for 2-3 days. Avoid browning by storing lemon-juiced avocado separately.