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–+ servings
Avocado Egg Salad

Creamy Avocado Egg Salad for a Healthy, Delicious Twist

This creamy avocado egg salad is a healthier and delicious twist on a classic, packed with protein and fresh flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Avocados Ripe, semi-soft
  • 1 cup Greek Yogurt Low-fat if desired
  • 2 tablespoons Dijon Mustard Adjust to taste
  • 6 large Hard-Boiled Eggs Boil for 8-11 minutes
  • 2 stalks Scallions or Chives Thinly sliced
  • to taste Salt
  • to taste Black Pepper
Optional Additions
  • 1 tablespoon Lemon Juice Freshly squeezed
  • 1 teaspoon Chili Flakes Adjust for spice preference
  • 1 cup Diced Bell Peppers or Tomatoes For extra crunch and flavor

Equipment

  • Mixing Bowl
  • Fork
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare Avocado: Cut avocados in half, remove seed, scoop flesh into a bowl and mash until creamy.
  2. Combine Ingredients: Add Greek yogurt and Dijon mustard to mashed avocado, mix until smooth.
  3. Incorporate Eggs: Mash two hard-boiled eggs, then dice the remaining four and fold into the mixture.
  4. Add Scallions: Slice scallions or chives and gently stir into the egg and avocado mixture.
  5. Season: Add salt, black pepper, and chili flakes to taste, mixing well before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 186mgSodium: 240mgPotassium: 450mgFiber: 7gSugar: 1gVitamin A: 500IUVitamin C: 12mgCalcium: 80mgIron: 2mg

Notes

Store in an airtight container for up to 2 days; squeeze lemon juice on top to prevent browning.

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