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Avocado Egg Salad

A creamy and velvety salad combining ripe avocados and perfectly boiled eggs, seasoned to perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Boiled and cooled
  • 2 ripe avocados Mashed
  • 1 tablespoon lemon juice Freshly squeezed for best flavor
  • 2 tablespoons Greek yogurt Or Halal mayonnaise substitute
  • 1 tablespoon Dijon mustard Or Halal-friendly alternative
Seasoning
  • Salt and pepper To taste
  • Optional: chopped fresh herbs Like cilantro or parsley for garnish
  • Optional: a pinch of red pepper flakes For added heat

Method
 

Preparation
  1. Boil the eggs in a pot covered with water over high heat, cover the pot and remove from heat once boiling. Let sit for 10-12 minutes.
  2. Place the boiled eggs in cold water to cool down for easier peeling.
  3. Cut the avocados in half, remove the pit, and scoop the flesh into a medium-sized bowl. Mash the avocados to your desired consistency.
  4. Peel and chop the cooled eggs into small pieces and add them to the mashed avocado.
  5. Stir in the lemon juice, Greek yogurt, and Dijon mustard.
  6. Season with salt and pepper to taste, and mix in any optional ingredients like fresh herbs or red pepper flakes.
Serving
  1. Serve the salad chilled or at room temperature, either alone, on a bed of lettuce, or in a sandwich.

Notes

For a vegan option, consider substituting eggs with chickpeas or tofu. Ensure eggs are completely cooled before chopping to achieve a non-mushy mix. The salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.