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–+ servings
Avocado Egg Salad A creamy avocado egg salad served on toasted whole grain bread, garnished with slices of hard-boiled egg and fresh herbs, showcasing a healthy and flavorful meal.

Avocado Egg Salad

A creamy and healthy Avocado Egg Salad with the perfect balance of avocado and eggs, great in sandwiches, wraps, or on its own.
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Prep Time 10 minutes
Cook Time 14 minutes
Inactive Time 10 minutes
Total Time 34 minutes
Servings: 3
Course: Salad, Side
Cuisine: American
Calories: 273
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large eggs Fresh, for boiling
  • 1 large avocado pitted, peeled, and chopped (Ripe, for creaminess)
  • 2 teaspoons fresh lemon juice For brightness
  • 2 tablespoons plain Greek yogurt Or mayonnaise, for creaminess
  • 1 teaspoon Dijon mustard For tang
  • 3 green onions white and light green parts only, chopped (For mild onion flavor)
  • 1 tablespoon chopped fresh chives For a fresh, herby taste
  • 1 teaspoon chopped fresh dill Optional, for extra flavor
  • Salt to taste (For seasoning)
  • Black pepper to taste (For seasoning)

Method
 

  1. Fill a medium saucepan with water, ensuring it will cover the eggs by ¾ to 1 inch. Heat over high heat until the water is boiling.
    A pot filled with boiling water and several eggs being gently stirred with a blue spatula, showing the process of hard-boiling eggs for an avocado egg salad
  2. Reduce heat to a gentle boil and use a slotted spoon or metal strainer to lower the eggs into the water. Increase the heat back to a gentle rolling boil.
  3. Let the eggs cook for 14 minutes, adjusting the heat to maintain a gentle boil.
  4. Once cooked, transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
  5. Peel the eggs and chop them into small pieces.
  6. Place the chopped avocado in a medium mixing bowl and add lemon juice. Gently toss to combine.
    A close-up view of diced avocado in a clear bowl, with the vibrant green pieces showing the creamy texture, ready to be mixed into a salad
  7. Add the chopped eggs, Greek yogurt (or mayonnaise), Dijon mustard, green onions, chives, and dill (if using) to the bowl. Stir well to combine.
    A mixing bowl filled with chopped eggs, diced avocado, green onions, mayonnaise, mustard, fresh herbs, and seasoning, all ready to be mixed into a delicious egg salad.
  8. Season with salt and black pepper to taste, then serve immediately.

Nutrition

Serving: 1recipeCalories: 273kcalCarbohydrates: 11gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 246mgSodium: 137mgPotassium: 663mgFiber: 7gSugar: 2gVitamin A: 754IUVitamin C: 16mgCalcium: 82mgIron: 2mg

Notes

This creamy and healthy salad is perfect for quick meals! Use it in sandwiches, wraps, or as a side dish for a nutritious boost.

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