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Healthy Avocado Egg Salad

A creamy, nutritious twist on traditional egg salad featuring ripe avocados and hard-boiled eggs, perfect for sandwiches or salads.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Boiled and chopped
  • 1 ripe avocado ripe avocado Make sure it's ripe for creaminess
  • 1 tablespoon fresh lime juice To prevent browning of the avocado
  • 2 tablespoons Greek yogurt Can use any Halal-friendly yogurt
  • ¼ cup diced red onion Adds crunch and flavor
  • ¼ cup chopped fresh cilantro Can substitute with parsley
  • Salt and pepper to taste
Optional Toppings
  • diced tomatoes Optional topping for added flavor
  • sliced radishes Optional topping
  • cucumber Optional topping

Method
 

Preparation
  1. Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover for 10-12 minutes, then cool in an ice bath.
  2. Prepare the Avocado: Cut the avocado in half, remove the pit, scoop flesh into a bowl, add lime juice, and mash to desired creaminess.
  3. Mix in the Yogurt: Stir Greek yogurt into the mashed avocado until smooth.
  4. Chop Ingredients: Finely dice red onion and chop cilantro. Add to the bowl and mix well.
  5. Peel and Chop Eggs: Peel cooled eggs and chop into bite-sized pieces, then add to the mixture.
  6. Final Seasoning: Sprinkle salt and pepper to taste and mix gently to keep eggs intact.
  7. Serve: Enjoy the salad on its own, as a sandwich filling, or on a bed of greens.

Notes

Substitutions include using mashed chickpeas instead of eggs for a plant-based version. Store in an airtight container for 2-3 days, and best enjoyed chilled.