Print

Avocado Egg Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Avocado Egg Salad is a creamy, flavorful twist on the classic egg salad. The richness of avocado combined with hard-boiled eggs, fresh herbs, and a touch of lemon juice makes for a healthier, nutrient-packed version of this beloved dish. Perfect for sandwiches, wraps, or as a veggie dip.

Ingredients

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

Instructions

  1. Prepare the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, cover, and remove from heat. Let sit for 10-12 minutes. Transfer to an ice bath, peel, and chop.
  2. Mash the avocado: Mash the ripe avocado in a medium bowl. Add the lemon juice and mix well.
  3. Combine the ingredients: Add the chopped eggs, Greek yogurt (or mayonnaise), Dijon mustard, parsley or cilantro, and diced red onion to the avocado. Stir gently to combine.
  4. Season: Taste and adjust with salt, pepper, and more lemon juice or mustard if desired.
  5. Serve: Serve the egg salad in sandwiches, wraps, or as a dip with crackers or veggies.

Notes

  • For extra crunch, add diced celery or pickles to the salad.
  • If you prefer a spicy kick, add a dash of hot sauce or finely diced jalapeños.
  • Feel free to use mayonnaise instead of Greek yogurt for a classic flavor, or even a combination of both.

Nutrition

Find it online: https://thefamilycooking.com/avocado-egg-salad-recipe/