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Avocado Egg Salad

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A bright and creamy twist on a classic egg salad made with ripe avocados, hard-boiled eggs, lemon, and herbs.

Ingredients

Scale
  • 6 large eggs
  • 2 ripe avocados
  • 1–2 tablespoons lemon juice (to taste)
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 small celery stalk, finely diced
  • 2 tablespoons finely diced red onion (or scallions)
  • 2 tablespoons chopped fresh herbs (dill, chives, or parsley)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Fresh black pepper, to taste
  • Pinch of paprika or chili flakes (optional)
  • Bread, tortillas, or lettuce leaves for serving (optional)

Instructions

  1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
  2. Once boiling, cover, turn heat to low, and simmer for 10 minutes. Transfer eggs to an ice bath and cool 5–10 minutes.
  3. Peel the eggs. Roughly chop them into bite-size pieces.
  4. In a bowl, mash avocados with lemon juice, Greek yogurt or mayo, Dijon, salt, and pepper until mostly smooth.
  5. Fold in chopped eggs, celery, onion, and herbs. Taste and adjust lemon, salt, and pepper. Add paprika if you like.
  6. Optional serving step: Toast bread at 375°F (190°C) for 5–7 minutes, or toast slices in a skillet over medium heat 2–3 minutes per side.
  7. Spoon the salad onto toast or into lettuce cups. Garnish with extra herbs, a squeeze of lemon, and black pepper. Serve chilled or at cool room temperature.

Notes

For easy-peel eggs, use eggs that are a few days old. Press plastic wrap directly on the salad’s surface to slow browning.

Nutrition

Find it online: https://recipesunfolded.com/avocado-egg-salad/

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