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Healthy Avocado Egg Salad

A creamy and nutritious salad combining rich avocado and savory eggs, perfect for a light meal or snack.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs, hard-boiled and peeled
  • 1 ripe avocado, peeled and pitted
  • 1 tablespoon fresh lemon juice to brighten the flavors
  • 1 tablespoon Greek yogurt for creaminess without the calories
  • to taste salt and pepper
  • 1/4 cup diced red onion for a crunchy bite
  • 1/4 cup diced cucumber adds freshness
  • Fresh herbs (like cilantro or parsley) for garnishing

Method
 

Preparation
  1. Begin by placing the eggs in a saucepan and covering them with water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce heat and simmer for 9 to 12 minutes. After cooking, immerse the eggs in an ice bath to cool them rapidly.
  3. While the eggs are cooling, slice your avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado using a fork until creamy.
  4. Once the eggs are cool, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.
  5. Stir in the fresh lemon juice, Greek yogurt, salt, pepper, diced onion, and cucumber. Mix everything together until combined.
  6. Taste your salad and adjust the seasoning if needed—sometimes a little extra salt or lemon juice can make all the difference.
Serving
  1. Serve the salad on whole-grain bread, lettuce wraps, or in a bowl with your favorite toppings! Garnish with fresh herbs for an extra touch.

Notes

For the best quality, store any leftovers in the refrigerator for up to two days. You can add a touch of lemon juice before serving to freshen it up.