Creamy Avocado Egg Salad Recipe That Will Leave You Craving for More

Avocado Egg Salad – If you’re looking for a quick and easy lunch or a light dinner option, look no further than this delicious and nutritious Avocado Egg Salad recipe. This recipe is perfect for anyone who loves the combination of creamy avocado and boiled eggs. The creaminess of the avocado combined with the texture of the boiled eggs and the tangy flavor of lemon juice, yogurt, and mustard makes this dish unique and full of flavor. This recipe is not only healthy but also versatile, as it can be served as a salad or made into a sandwich.

My husband and I have been trying to eat healthier, and this Avocado Egg Salad has become a staple in our household. We both love the combination of creamy avocado and boiled eggs, and the addition of yogurt, mustard, and lemon juice gives it a delicious tangy flavor. It’s so easy to make and takes less than 15 minutes to prepare. Sometimes we make it into a sandwich by adding some spinach and tomatoes on whole wheat bread. It’s become our go-to lunch option, and we can’t get enough of it!

Why This Creamy Avocado Egg Salad Recipe is a Must-Try?

• Rich in healthy fats: Avocado is a great source of healthy fats, which are essential for overall health and wellbeing.
• Packed with protein: Hard-boiled eggs are a great source of protein, which helps keep you feeling full and satisfied for longer.
• Quick and easy: This recipe takes less than 15 minutes to prepare, making it the perfect option for a quick lunch or light dinner.
• Versatile: This recipe can be served as a salad or made into a sandwich by adding some greens and veggies on whole wheat bread.
• Tangy and flavorful: The combination of creamy avocado, tangy lemon juice, yogurt, and mustard creates a unique and delicious flavor that will leave you wanting more.

Ingredients:

• 2 avocados (about 340 grams or 0.75 lb.)
• 5 hard-boiled eggs
• 2 tbsp. plain yogurt
• 1 tbsp. lemon juice
• 2 tbsp. chopped chives
• 1 tsp. mustard
• 1/4 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)

Directions:

Cut each avocado in half and then use your knife to slice the flesh in a crosshatch pattern. With a fork, scoop out the skin into a medium-sized bowl.

Mash the avocados with your fork, keeping some chunks, then add the lemon juice, yogurt, mustard, chives, salt, and pepper to it. Mix thoroughly.

Peel your hard-boiled eggs and dice them. Then, stir them into your avocado mash. Make sure everything is well-incorporated.

Serve immediately.

To assemble the salad into a sandwich, toast the bread and add any greens or veggies you wish. Some great options are spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula. Spoon the Avocado Egg Salad onto the toasted bread and enjoy.

Notes:

• If you’re serving the Avocado Egg Salad as a sandwich, you can use any type of bread you like. Sourdough, whole wheat, and rye breads are all great choices.
• If you want to add some extra crunch to your salad, you can add chopped celery or diced bell peppers.
• This recipe can be easily doubled or halved depending on how many people you’re feeding.

In conclusion, the Avocado Egg Salad is a simple and delicious recipe that’s perfect for breakfast, lunch, or dinner. The combination of creamy avocado and hard-boiled eggs is a match made in heaven, and the addition of yogurt, chives, and mustard gives the salad a tangy and slightly spicy kick. This recipe is versatile and can be served as a salad, sandwich, or dip, making it a great option for any occasion. So why not try this recipe out today and enjoy a healthy and satisfying meal that’s full of flavor!

FAQ

How long will this salad keep in the fridge?

The Avocado Egg Salad will keep for up to 2 days in the refrigerator, but it’s best served immediately.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt is a great substitution for plain yogurt in this recipe. It will give the salad a slightly tangier taste and a thicker consistency.

What if I don’t like mustard?

If you don’t like mustard, you can omit it from the recipe. The salad will still be delicious without it.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using a vegan yogurt and replacing the hard-boiled eggs with crumbled tofu or chickpeas.

Avocado Egg Salad

Sacrlett

This recipe is perfect for anyone who loves the combination of creamy avocado and boiled eggs. The creaminess of the avocado combined with the texture of the boiled eggs and the tangy flavor of lemon juice, yogurt, and mustard makes this dish unique and full of flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 2 avocados about 340 grams or 0.75 lb.
• 5 hard-boiled eggs
• 2 tbsp. plain yogurt
• 1 tbsp. lemon juice
• 2 tbsp. chopped chives
• 1 tsp. mustard
• 1/4 tsp. salt or to taste
• 1/4 tsp. pepper or to taste

Instructions

 

• Cut each avocado in half and then use your knife to slice the flesh in a crosshatch pattern. With a fork, scoop out the skin into a medium-sized bowl.
• Mash the avocados with your fork, keeping some chunks, then add the lemon juice, yogurt, mustard, chives, salt, and pepper to it. Mix thoroughly.
• Peel your hard-boiled eggs and dice them. Then, stir them into your avocado mash. Make sure everything is well-incorporated.
• Serve immediately.
• To assemble the salad into a sandwich, toast the bread and add any greens or veggies you wish. Some great options are spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula. Spoon the Avocado Egg Salad onto the toasted bread and enjoy.

Notes

If you're serving the Avocado Egg Salad as a sandwich, you can use any type of bread you like. Sourdough, whole wheat, and rye breads are all great choices.

If you want to add some extra crunch to your salad, you can add chopped celery or diced bell peppers.

This recipe can be easily doubled or halved depending on how many people you're feeding.

Keyword Avocado Egg Salad