Avocado Egg Salad With Greek Yogurt
This creamy and healthy Avocado Egg Salad swaps out mayonnaise for protein-rich Greek yogurt and nutrient-packed avocado. Perfect for a quick lunch, sandwich filling, or as a topping for crackers.
Ingredients
- Hard-boiled eggs 6 large
- Ripe avocado 1 medium
- Plain Greek yogurt ¼ cup
- Dijon mustard 1 tsp
- Lemon juice 1 tbsp
- Salt and pepper to taste
Optional Add-ins:
- Chopped green onions to taste
- Fresh dill or parsley to taste
- Paprika to taste
Instructions
Prepare the Eggs
- Peel the hard-boiled eggs and roughly chop them. Set aside.
Mash the Avocado
- In a medium bowl, scoop out the avocado and mash it with a fork until smooth.
Mix the Base
- Add Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix until creamy and well-combined.
Combine the Salad
- Gently fold in the chopped eggs. If desired, add green onions, dill, or other optional seasonings.
Serve
- Serve immediately as a sandwich filling, on top of toast, or with crackers.
Notes
- Perfectly Boil Eggs: Boil eggs for 10-12 minutes, then transfer them to an ice bath to ensure easy peeling.
- Use Ripe Avocado: Ensure your avocado is ripe for easy mashing and a creamy texture.
- Mix Gently: Avoid over-mixing to keep the egg pieces intact.
- Customize: Add celery for crunch, jalapeños for spice, or swap Dijon mustard for whole-grain mustard.