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How To Make Avocado Egg Salad: A Nutritious and Tasty Meal
This Avocado Egg Salad is a creamy, flavorful twist on the classic. Mashed avocado replaces mayo for a nutrient-rich, heart-healthy boost. It’s great for breakfast, lunch, or a quick snack!
Ingredients
- 4 large hard-boiled eggs peeled and chopped
- 1 ripe avocado
- 1 tablespoon Greek yogurt optional, for extra creaminess
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives or green onion
- Salt and black pepper to taste
- Optional: pinch of paprika or everything bagel seasoning for topping
Instructions
- Mash avocado in a medium bowl until mostly smooth.
- Add lemon juice, Dijon mustard, and Greek yogurt (if using), then stir to combine.
- Gently fold in chopped eggs and chives.
- Season with salt and pepper to taste.
- Serve in lettuce cups, on whole-grain toast, or in a wrap.
Notes
- Add diced celery or pickles for crunch.
- To meal prep: Store in an airtight container for up to 2 days (press plastic wrap directly against the salad to prevent browning).
Nutrition
Calories: 220kcalCarbohydrates: 5gProtein: 12gFat: 18gFiber: 4g