Avocado Egg Salad

Savor the deliciousness of creamy avocado egg salad that combines rich flavors and nutritious ingredients! This easy recipe features hard-boiled eggs, ripe avocado, Greek yogurt, and a hint of Dijon mustard for the perfect meal or snack. In just 15 minutes, you can whip up a delightful dish to serve on toasted bread or lettuce cups. Click to explore the full recipe and elevate your culinary skills today!

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Ingredients

4 large eggs, hard-boiled and peeled

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons chopped fresh chives (or green onions)

Optional: Sliced radishes and microgreens for garnish

Instructions

Start by boiling the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let sit for 9-12 minutes, then transfer to an ice bath until cooled. Peel and set aside.

In a mixing bowl, mash the ripe avocado with a fork until smooth.

Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the mashing avocado. Mix until creamy and well combined.

Chop the hard-boiled eggs and fold them gently into the avocado mixture. Be sure to keep some egg pieces intact for texture.

Stir in the chopped chives or green onions, adjusting seasoning with additional salt and pepper if needed.

Chill the mixture in the refrigerator for about 15 minutes before serving to let the flavors meld.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2-4

- Presentation Tips: Serve the avocado egg salad on toasted bread or lettuce cups. Garnish with sliced radishes and a sprinkle of microgreens for an inviting and colorful presentation.