![- 4 large eggs - 1 ripe avocado, peeled and pitted - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 small red onion, finely chopped - 2 tablespoons fresh cilantro or parsley, chopped - Salt and black pepper to taste - 1 teaspoon smoked paprika - Optional: Lettuce leaves for serving To make a tasty and healthy avocado egg salad, gather these fresh ingredients. I love using ripe avocados since they add creaminess and flavor. The Greek yogurt gives a nice tang without too much fat. Dijon mustard and fresh lemon juice bring a burst of zest. The small red onion adds crunch and sweetness. I prefer cilantro, but parsley works too. Smoked paprika gives a warm, smoky flavor that ties it all together. Don't forget salt and black pepper to taste. For serving, crisp lettuce leaves make an excellent base. For the full recipe, check out the detailed instructions. Enjoy preparing this simple, nutritious dish! Boiling the eggs Start by placing the eggs in a saucepan. Cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit for 10 to 12 minutes. Cooling the eggs After the time is up, transfer the eggs into an ice bath. Let them cool for about 5 minutes. This helps stop the cooking process. Mashing the avocado While the eggs cool, grab a medium-sized bowl. Take the ripe avocado and peel it. Remove the pit and add the avocado to the bowl. Use a fork to mash it. Aim for a smooth mix but keep it slightly chunky for texture. Mixing in yogurt, mustard, and lemon juice To the mashed avocado, add 2 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh lemon juice. Mix everything well until it combines into a nice creamy texture. Chopping and adding eggs Once the eggs are cool, peel them carefully. Chop the eggs into small pieces. Gently fold these into the avocado mixture. Be careful not to over-mix. You want to keep the egg pieces intact. Seasoning the salad Now, add in chopped cilantro or parsley. Season the salad with salt and black pepper to taste. For a little extra flavor, sprinkle in 1 teaspoon of smoked paprika. For a detailed version, check out the Full Recipe. Choosing the right avocado When picking an avocado, look for one that feels slightly soft but not mushy. A ripe avocado gives a creamy texture to your egg salad. If it’s too hard, let it sit on the counter for a few days. Once ripe, use it right away for the best flavor. Cooking eggs to perfection To cook eggs perfectly, start with cold water in a saucepan. Bring the water to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes. This method prevents overcooking and keeps the yolks bright yellow. Best ways to serve avocado egg salad You can serve avocado egg salad in many ways. Try it on whole-grain bread for a sandwich or scoop it onto crisp lettuce leaves for a healthy bite. Both choices add flavor and crunch. Garnishing for presentation For a beautiful look, sprinkle smoked paprika on top. Add a few cilantro leaves for a pop of color. Presenting your dish well makes it even more enjoyable to eat. Making it vegan To make a vegan version, replace eggs with chickpeas. Mash them and mix with avocado for a similar texture. You can also use vegan yogurt instead of Greek yogurt. This keeps the creaminess without using dairy. Low-calorie alternatives If you want to cut calories, use less avocado and more Greek yogurt. This swap maintains the flavor while reducing fat. You can also add more veggies to increase volume without adding many calories. For the full recipe, check out the [Full Recipe]. {{image_2}} You can boost the taste of your avocado egg salad with fun flavors. Adding spices like cayenne gives it a little kick. Fresh herbs, like dill or parsley, can bring a bright taste. You can also mix in chopped veggies. Celery adds a nice crunch, while bell peppers add sweetness. These flavors make your dish unique and tasty. If you want to change up the protein, try tofu or chickpeas. Both options work well in this salad. They keep it creamy and filling without eggs. For those who avoid dairy, use dairy-free yogurt instead of Greek yogurt. It keeps the texture smooth while making the dish suitable for everyone. There are many ways to enjoy avocado egg salad. You can make a delicious sandwich by spreading it on whole-grain bread. This makes a quick lunch option. If you're looking for something lighter, try a salad wrap. Use large lettuce leaves to wrap the salad for a fresh and crunchy bite. You can find the full recipe [here](#). To store avocado egg salad, place it in an airtight container. This helps keep it fresh. Make sure to press plastic wrap against the surface. This minimizes air exposure. Store it in the fridge for up to three days. Best practices for prolonging freshness include: - Lemon Juice: The lemon juice in the salad helps slow browning. - Separate Ingredients: Store the eggs and avocado separate until ready to mix. - Use Fresh Avocado: A ripe avocado tastes best and lasts longer. Can you freeze avocado egg salad? I do not recommend it. Freezing changes the texture of the avocado. It can become watery and mushy when thawed. If you must freeze it, here are tips for thawing and using frozen salad: - Thaw in Fridge: Move it to the fridge a day before using. - Stir Well: Once thawed, stir well to combine the ingredients. - Use Quickly: Consume within a day of thawing for best taste. For the Full Recipe, check out the detailed instructions above. How long does avocado egg salad last in the fridge? Avocado egg salad lasts about 2 to 3 days in the fridge. To keep it fresh, store it in an airtight container. The lemon juice helps slow browning in the avocado, but it's best to eat it sooner for the best taste. Can I use hard-boiled eggs instead of boiled eggs? Yes, you can use hard-boiled eggs. In fact, it’s the same! Just make sure they are fully cooked. Hard-boiled eggs work great in this salad. They add a nice texture. What are the health benefits of avocado and egg? Avocado and egg both offer great health benefits. Avocados provide healthy fats, fiber, and vitamins. They support heart health. Eggs are full of protein and essential nutrients, like Vitamin D. Together, they make a balanced meal that keeps you full. How many calories are in avocado egg salad? Avocado egg salad has about 200 to 250 calories per serving. This depends on how much yogurt and avocado you use. It’s a filling option without too many calories. Can I add protein powder to the salad? Yes, you can add protein powder if you want extra protein. Use a plain or mild flavor so it doesn’t change the taste much. This is a fun way to boost your nutrition. Is avocado egg salad suitable for meal prep? Yes! Avocado egg salad is great for meal prep. You can make it in advance and store it in the fridge. Just remember to eat it within a few days for the best flavor and texture. Check out the Full Recipe for easy steps. This blog post covered how to make a tasty avocado egg salad. We explored ingredients, step-by-step instructions, and tips for perfecting your dish. You learned about variations, storage, and answers to common questions. Remember, fresh ingredients lead to great flavor, and there are many ways to customize your salad. Enjoy experimenting with flavors and serving styles. Happy cooking!](https://itssoupy.com/wp-content/uploads/2025/05/dbf96bf7-c5fa-4ef5-baec-e1fef4f0a1b4-250x250.webp)
Avocado Egg Salad
Discover how to make a delicious creamy avocado egg salad that's quick and satisfying! This easy recipe combines perfectly boiled eggs with ripe avocados, Greek yogurt, and fresh herbs for a nutritious twist on a classic dish. Whether you're enjoying it on its own or as a tasty sandwich, this creamy avocado egg salad is sure to impress. Click through to explore the full recipe and elevate your meal prep!