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–+ servings
Avocado Egg Salad

Creamy Avocado Egg Salad: Healthy Twist on a Classic Delight

This Creamy Avocado Egg Salad is a healthy twist on a classic delight, packed with protein and flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Avocados Choose ripe ones for best flavor.
  • 1 cup Greek Yogurt Opt for plain for a healthier swap.
  • 1 tablespoon Dijon Mustard Use sparingly for a balanced taste.
  • 6 large Hard-Boiled Eggs Cooked to a firm but tender texture.
  • 2 tablespoons Scallions or Chives Adjust to your preference.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1/2 teaspoon Chili Flakes Optional for added heat.

Equipment

  • Mixing Bowl
  • fork
  • Spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Slice the ripe avocados in half and remove seeds. Scoop out the flesh into a large mixing bowl and mash until smooth with some small lumps.
  2. Add Greek yogurt and Dijon mustard to the mashed avocado. Stir until well combined and creamy.
  3. Peel 2 hard-boiled eggs and mash them roughly with a fork. Fold into the avocado mixture.
  4. Dice the remaining 4 hard-boiled eggs and fold them into the mixture for added texture.
  5. Chop scallions or chives and fold into the salad for freshness.
  6. Season with salt, black pepper, and chili flakes to taste.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 10gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 186mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container for up to 2 days. Add lemon juice before storing to prevent browning.

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