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Avocado Egg Salad

A creamy, healthy twist on classic egg salad made with ripe avocados, fresh herbs, and a light, flavorful dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 eggs hard-boiled
  • 2 avocados ripe
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp red onion finely chopped
  • 2 tbsp chives or parsley, chopped
  • salt to taste
  • black pepper to taste
  • paprika optional garnish

Equipment

  • Mixing bowls
  • Pot
  • Knife
  • Cutting board

Method
 

  1. Boil eggs, cool, peel, and chop.
  2. Mash avocados in a bowl, leaving some chunks.
  3. Mix in mayonnaise, mustard, and lemon juice.
  4. Add eggs, onion, and herbs, then fold gently.
  5. Season with salt and pepper and serve.

Notes

Add lemon juice early to prevent browning. Best enjoyed fresh.