Avocado Egg Salad
A creamy and protein-packed salad combining ripe avocados with hard-boiled eggs, perfect for sandwiches or enjoyed on its own.
Ingredients
Eggs and Avocados
- 6 large large eggs Hard-boiled for the salad
- 2 medium avocados Ripe for the best flavor
Dressing
- 0.25 cup Greek yogurt Can substitute with mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice Prevents browning of the avocado
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Garnishes
- 2 tablespoons sliced green onions
- 1 tablespoon chopped parsley
Instructions
Preparation
- Bring a medium pot of water to a boil.
- Add the eggs and reduce the heat to low, cooking for 13 minutes.
- Drain the pot and run the eggs under cold water to cool them down.
- Peel the eggs and cut them in half. Scoop the egg yolks into a medium bowl and finely chop the egg whites.
Mixing
- To the bowl of egg yolks, add the avocado, Greek yogurt, lemon juice, salt, and black pepper. Mash this mixture with a fork until smooth.
- Fold in the chopped egg whites, green onions, and parsley.
Serving
- Enjoy your Avocado Egg Salad!
Notes
Store in an airtight container in the refrigerator for up to 3 days. Prevent browning by adding extra lemon juice before storing.