Go Back
- 4 large eggs - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice The main ingredients in this Avocado Egg Salad create a tasty and healthy dish. Eggs provide protein, while avocado adds good fats. Greek yogurt gives it creaminess, and Dijon mustard adds a nice kick. Fresh lemon juice brightens the flavor and keeps the avocado fresh. - Fresh chives - Cherry tomatoes - Lettuce leaves - Seasonings You can add fresh chives for a burst of flavor. Cherry tomatoes bring color and sweetness. Serve the salad on crisp lettuce leaves for crunch. Feel free to tweak the seasonings to fit your taste, adding a pinch of garlic powder or onion powder for extra depth. {{ingredient_image_1}} To achieve perfect hard-boiled eggs, start by placing the eggs in a pot. Cover them with water, making sure there’s at least an inch above the eggs. Bring the water to a boil over high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 10 to 12 minutes. This method gives you firm whites and creamy yolks. After boiling, cooling the eggs in an ice bath is key. Move the eggs to a bowl filled with ice water. This stops the cooking and makes peeling easier. Leave them in the ice bath for about five minutes. Chopping boiled eggs is simple. Start by peeling the eggs and placing them on a cutting board. Use a sharp knife to chop them coarsely. Aim for bite-sized pieces. This is important for the texture of the salad. You want some chunks for a nice bite, not mush. To mash avocado properly, take a ripe avocado and cut it in half. Remove the pit and scoop the flesh into a bowl. Use a fork to mash the avocado until smooth, but not completely pureed. Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix everything until it’s smooth and creamy. This gives the salad a rich taste. When combining the ingredients, gently fold in the chopped eggs and chives. Use a spatula to add the egg mixture to the avocado mixture. Be careful to keep some egg pieces intact. This helps ensure a creamy yet textured consistency. Taste the salad and adjust flavors to your liking. You might want to add more salt, pepper, or lemon juice for extra zing. For serving, use crisp lettuce leaves as a base. Top the salad with halved cherry tomatoes for a bright color. This makes your dish look as good as it tastes! To make your avocado egg salad creamy, start with ripe avocados. A ripe avocado is soft and yields to gentle pressure. This ensures a smooth texture. You can check by gently pressing on the skin. If it feels soft, it’s ready! Next, choose the right yogurt. Greek yogurt works best. It adds creaminess without being too heavy. This keeps the salad light and fresh. Spice up your salad with different spices. Try adding smoked paprika for a smoky twist. You can also use cayenne pepper for some heat. These spices can change the flavor profile of your dish. Fresh herbs can take your salad to another level. I love using chives for a mild onion taste. You can also add dill or parsley for freshness. Just chop them finely and mix them in. Making this salad ahead of time is easy. You can prepare it a day before serving. Just keep it in the fridge in an airtight container. This helps the flavors meld together nicely. To stop avocados from browning, add lemon juice. The acid in lemon juice slows down the browning process. Mix it in right after mashing the avocado. This way, your salad stays vibrant and fresh for longer. Pro Tips Perfectly Boiled Eggs: To achieve perfectly boiled eggs, ensure you start with cold water and bring it to a boil gently. This helps prevent cracking and ensures even cooking. Avocado Freshness: To keep your avocado salad from browning, add a little extra lemon juice or cover it tightly with plastic wrap to minimize air exposure. Texture Matters: For a delightful texture, make sure to leave some egg pieces chunky when folding them into the avocado mixture. Serving Suggestions: Serve your egg salad on a variety of greens like arugula or spinach for added flavor and nutrition, or try it on whole grain toast for a filling meal. {{image_2}} You can easily change the taste of your avocado egg salad. Adding bacon gives it a crunchy bite. Just cook the bacon until crispy, chop it up, and mix it in. You can also add cooked chicken for a protein boost. It makes the salad heartier and great for lunch. If you want a vegan option, try using silken tofu instead of Greek yogurt. It adds creaminess without dairy. You can also use mashed chickpeas for a different texture. Both options keep the dish tasty and fun. There are many ways to serve this salad. You can make wraps by using a tortilla. Just spread the egg salad on the tortilla, roll it up, and enjoy. It's also great in a sandwich with fresh bread. You can add crunchy veggies for extra flavor. For a lighter option, serve the salad on a bed of greens. Use lettuce, spinach, or arugula. The greens add a fresh taste and work well with the creamy salad. You can also add seasonal vegetables to your salad. In spring, try mixing in diced cucumbers or radishes. They give a nice crunch. In summer, add sweet corn or bell peppers for a pop of color. For holidays, adjust the flavors to match the season. You can add cranberries in winter for a festive touch. This keeps the salad new and exciting for special occasions. To keep your avocado egg salad fresh, store it in an airtight container. This helps to prevent air from spoiling its taste. Make sure to place it in the refrigerator right after serving. Use glass or plastic containers that seal well. Avoid leaving it out at room temperature for too long. When stored properly, the salad lasts about 3 to 5 days in the fridge. Check for signs that it has gone bad. If you see any discoloration or an odd smell, it's best to throw it away. Also, if the texture becomes too mushy, it's time to discard it. I do not recommend freezing this salad. The texture of the avocado and eggs changes when frozen. If you want to freeze components, do so separately. You can freeze boiled eggs and mashed avocado. When ready to use, thaw them in the fridge overnight before mixing them back together. To make your salad creamier, use a ripe avocado. A soft avocado blends well. You can also add more Greek yogurt. This keeps it light while adding creaminess. Try using a food processor for a smoother texture. Just pulse until it reaches your desired creaminess. Absolutely! You can add diced celery for crunch. Chopped pickles or relish can add a tangy taste. Try using different herbs like dill or parsley for extra flavor. You can swap Greek yogurt for sour cream if you prefer. Feel free to get creative with your mix-ins! Store your salad in an airtight container. It will last about 2-3 days in the fridge. Keep in mind the avocado may brown over time. Adding lemon juice helps slow this down. If you see any discoloration, just stir it well before serving. Yes, Avocado Egg Salad is quite healthy! Eggs are a great source of protein. Avocados provide healthy fats and fiber. Greek yogurt adds protein and calcium without too many calories. This combo supports heart health and keeps you full. Enjoy this tasty salad guilt-free! You’ve learned how to make a delicious avocado egg salad. We covered essential ingredients like eggs, avocado, and yogurt. Perfect boiling and mixing techniques ensure great texture. Plus, optional garnishes add flair. Remember to store it well for freshness. This salad is not only tasty but also healthy. Experiment with flavors to make it your own. Enjoy this dish any time, whether for lunch or a snack. Follow these tips, and you’ll impress everyone with your cooking!

Avocado Egg Salad Delight

A creamy and flavorful egg salad with avocado, perfect for a light meal or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large eggs
  • 1 ripe avocado, mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons fresh chives, finely chopped
  • 0.25 cup cherry tomatoes, halved (for garnish)
  • as needed lettuce leaves (for serving)

Instructions
 

  • Boil the Eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let it sit for 10-12 minutes for hard-boiled eggs.
  • Prepare the Egg Mixture: After the eggs are boiled, transfer them to an ice bath to cool. Once cooled, peel the eggs and chop them coarsely.
  • Make the Avocado Mixture: In a large bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
  • Combine: Gently fold in the chopped eggs and chives into the avocado mixture, being careful to keep some egg pieces intact for texture.
  • Taste and Adjust: Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
  • Serve: Serve the egg salad on crisp lettuce leaves and garnish with halved cherry tomatoes for a pop of color.

Notes

Adjust seasoning to taste and serve chilled for best flavor.
Keyword avocado, egg salad, healthy