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Delicious Avocado Egg Salad

A creamy and dreamy avocado egg salad that's perfect as a main dish or side, combining the richness of avocados with boiled eggs for a nutritious and flavorful experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs boiled and cooled
  • 1 ripe avocado mashed
  • 2 tablespoons plain yogurt or vegan yogurt for a plant-based option
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • to taste Salt
  • to taste Black pepper
Optional Toppings
  • chopped green onions
  • fresh cilantro
  • diced bell peppers

Method
 

Preparation
  1. Boil the eggs in a pot of water for about 10-12 minutes. Transfer them to an ice bath or cold water to stop the cooking process.
  2. While the eggs are cooling, slice the ripe avocado in half, remove the pit, and scoop out the flesh into a mixing bowl. Mash it until creamy with some small chunks for texture.
  3. Once the eggs are cooled, peel them and chop them roughly. Add the chopped eggs to the mashed avocado.
  4. Mix in the yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until all ingredients are well combined, leaving some egg pieces for a delightful texture.
  5. Taste the mixture and adjust the seasoning to your liking.
  6. Transfer the avocado egg salad to a serving bowl and top with your choice of optional toppings. Serve with whole-grain bread, crackers, or on a bed of greens.

Notes

For a creamier texture, substitute mayonnaise for yogurt. For a vegan version, replace the eggs with chickpeas and add a bit of turmeric for color. Best enjoyed fresh due to avocado browning.