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Creamy Egg & Avocado Salad (Modern Twist)

A creamy, healthy twist on classic egg salad made with avocado, fresh herbs, and light dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, International
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 eggs boiled
  • 2 avocados ripe
  • 2 tbsp Greek yogurt optional
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh herbs parsley or chives
  • 0.25 cup red onion diced
  • salt to taste
  • black pepper to taste

Equipment

  • Saucepan
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Boil eggs for 9–10 minutes, then cool and peel.
  2. Mash avocado in a bowl until slightly chunky.
  3. Chop eggs into bite-sized pieces.
  4. Mix avocado with yogurt, mustard, lemon juice, salt, and pepper.
  5. Add eggs, onion, and herbs, then gently fold together.
  6. Adjust seasoning and serve immediately or chill.

Notes

Best served fresh. Add chili flakes or feta for extra flavor variations.