Go Back
Avocado egg salad has surged in popularity as a versatile dish that seamlessly fits into various meal occasions. Whether as a fulfilling lunch, a delightful brunch offering, or a light dinner option, this creamy concoction of flavors and textures has captured the hearts of health-conscious eaters and food lovers alike. The unique combination of rich, buttery avocado and protein-packed eggs is not only delicious but also remarkably nutritious.

Avocado Egg Salad

Discover the delicious and nutritious creamy avocado egg salad, perfect for any meal! This versatile dish combines the buttery richness of avocado with protein-packed eggs, making it both satisfying and healthful. Learn how to create the perfect salad with easy preparation steps, tips for boiling eggs, and innovative garnishing ideas. Ideal as a light lunch, brunch treat, or light dinner, this salad is sure to impress and energize your day!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise for a creamier option)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup finely chopped red onion

1/4 cup diced celery

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

Salt and black pepper, to taste

Optional: Sliced radishes and microgreens for garnish

Optional: Whole grain or sourdough bread for serving

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and allow the eggs to simmer for about 9-12 minutes depending on your preferred doneness (9 minutes for creamy yolks, 12 for hard-boiled).

    Cool and Peel: Once cooked, remove the eggs and place them in an ice bath or under cold running water until cooled. Peel the eggs and set aside.

      Prepare Avocado Mixture: In a medium-sized bowl, scoop out the ripe avocado and mash it lightly with a fork. You want it to be mostly smooth with some small chunks for texture.

        Mix the Dressing: Add the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, and a pinch of salt & pepper to the mashed avocado. Mix well until fully combined.

          Chop the Eggs: Roughly chop the cooled eggs and add them to the avocado mixture.

            Incorporate Vegetables: Fold in the chopped red onion, diced celery, and dill until everything is well distributed. Taste and adjust seasoning with additional salt and pepper if necessary.

              Serve: You can serve the avocado egg salad on its own, over a bed of greens, or on slices of whole grain or sourdough bread. Garnish with sliced radishes and microgreens if desired.

                Store Leftovers: Any leftover salad can be stored in an airtight container in the fridge for up to 2 days. Note that the avocado may brown slightly.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4