Why You’ll Love This Recipe

This Avocado Egg Salad is a light, refreshing, and healthier alternative to traditional egg salad. The creamy avocado adds a delightful richness while still being packed with healthy fats and nutrients. The combination of eggs, fresh herbs, and a dash of lemon juice enhances the flavors and gives you a salad that’s both satisfying and nutritious. Whether you serve it in a sandwich, on crackers, or as a standalone dish, this egg salad is sure to be a hit!

Ingredients

6 large eggs (hard-boiled)
1 ripe avocado, peeled, pitted, and mashed
1 tablespoon of fresh lemon juice (optional, for brightness)
2 tablespoons of plain Greek yogurt (or mayonnaise if preferred)
1 tablespoon of Dijon mustard (optional, for tang)
2 tablespoons of fresh parsley or cilantro, finely chopped
1/4 cup of red onion, finely diced (optional)
Salt and pepper, to taste
Optional toppings: paprika, microgreens, or extra parsley/cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggs:

To make hard-boiled eggs, place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit, covered, for 10-12 minutes.
After the eggs are done, transfer them to an ice bath or run them under cold water to cool them down quickly. Peel the eggs and chop them into bite-sized pieces.

2. Mash the avocado:

While the eggs are cooling, mash the ripe avocado in a medium bowl using a fork. Add the lemon juice and stir to combine. The lemon juice will help keep the avocado fresh and bright.

3. Combine the ingredients:

Add the chopped eggs to the bowl with the mashed avocado. Then, add the Greek yogurt (or mayonnaise), Dijon mustard (if using), chopped fresh parsley or cilantro, and diced red onion. Gently stir to combine.

4. Season the egg salad:

Taste the egg salad and season with salt and pepper to your liking. Add more lemon juice if you prefer a tangier flavor, or a little extra Dijon mustard for a zesty kick.

5. Serve:

Serve the avocado egg salad on whole-grain bread for a sandwich, in lettuce wraps for a low-carb option, or as a dip with crackers or veggies.

Servings and Timing

Servings: Makes about 4 servings
Prep Time: 10 minutes
Cook Time (for eggs): 10-12 minutes (for hard-boiling eggs)
Total Time: 20-25 minutes

Variations

Add-ins: For extra crunch, mix in some diced celery, cucumber, or pickles. You can also add crumbled bacon or smoked salmon for a richer flavor.
Spicy version: Add a few dashes of hot sauce or a finely diced jalapeño to give the egg salad a spicy kick.
Greek-style: For a Mediterranean twist, add some crumbled feta cheese or kalamata olives and a little dried oregano.
Herb variations: Use fresh dill or chives for different flavor profiles.

Storage/Reheating

Storage: Leftover avocado egg salad can be stored in an airtight container in the refrigerator for up to 2 days. Since the avocado may brown over time, it’s best to enjoy it as fresh as possible.
Reheating: This salad is meant to be enjoyed cold, so there’s no need for reheating. If you prefer a warm version, consider adding the egg mixture to a toast or serving it as a warm sandwich.

FAQs

1. Can I make this egg salad ahead of time?

Yes, you can prepare the egg salad in advance, but it’s best to eat it within 1-2 days as the avocado may start to brown over time. To minimize browning, you can cover the salad tightly with plastic wrap, pressing it directly onto the surface.

2. Can I use regular mayonnaise instead of Greek yogurt?

Yes, you can use regular mayonnaise if you prefer. Greek yogurt adds a bit of tanginess and creaminess while also making the salad healthier, but mayonnaise will still work well for a classic flavor.

3. Can I substitute the avocado with something else?

If you’re not a fan of avocado, you can try substituting it with mashed hummus or a small amount of cream cheese for a creamy texture, though the flavor will be different.

4. Can I add other vegetables to this salad?

Absolutely! You can add finely diced carrots, bell peppers, or peas to the egg salad for added crunch and color.

5. Can I use store-bought hard-boiled eggs?

Yes, store-bought hard-boiled eggs can be a time-saver if you’re in a pinch. Just peel and chop them before adding them to the salad.

6. Can I freeze avocado egg salad?

It’s not recommended to freeze avocado egg salad because the texture of the avocado may change once frozen and thawed. It’s best to enjoy this salad fresh.

7. Can I make this recipe without the mustard or yogurt?

Yes, you can omit the mustard and yogurt if you prefer a simpler version. You can add a bit of extra olive oil or just more avocado to maintain the creaminess.

8. How do I keep avocado from browning in this recipe?

Lemon juice helps to keep the avocado from browning. The acidity in the lemon preserves the freshness of the avocado and enhances the flavor.

9. Can I make this recipe with other herbs?

Yes! Feel free to substitute the parsley or cilantro with other fresh herbs like dill, basil, or tarragon, depending on your flavor preferences.

10. Can I use this avocado egg salad in a wrap?

Yes, avocado egg salad works great as a filling for wraps. You can also add some lettuce or spinach for extra freshness and crunch.

Conclusion

Avocado Egg Salad is a creamy, healthy twist on the classic egg salad. With the richness of avocado and the bright flavors of fresh herbs and lemon, this salad is perfect for sandwiches, wraps, or as a dip. It’s quick to make, packed with nutrients, and can easily be customized to suit your taste. Whether you’re enjoying it on a busy weekday or serving it at a gathering, this avocado egg salad will always be a hit!

Why You’ll Love This Recipe

Ingredients

Directions

1. Prepare the eggs:

2. Mash the avocado:

3. Combine the ingredients:

4. Season the egg salad:

5. Serve:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make this egg salad ahead of time?

2. Can I use regular mayonnaise instead of Greek yogurt?

3. Can I substitute the avocado with something else?

4. Can I add other vegetables to this salad?

5. Can I use store-bought hard-boiled eggs?

6. Can I freeze avocado egg salad?

7. Can I make this recipe without the mustard or yogurt?

8. How do I keep avocado from browning in this recipe?

9. Can I make this recipe with other herbs?

10. Can I use this avocado egg salad in a wrap?

Conclusion

Avocado Egg Salad Recipe

Ingredients

Instructions

Notes

Nutrition