Creamy Avocado Egg Salad
A delicious and creamy avocado egg salad perfect for brunch or a light lunch, packed with flavor and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 2 medium avocados
- ¼ cup Greek yogurt (or mayonnaise)
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon each of salt and black pepper
- 2 tablespoons sliced green onions
- 1 tablespoon chopped parsley
Instructions
- Boil the eggs by placing them in a pot with cold water and bringing it to a boil. Turn off the heat and cover for 10-12 minutes.
- Prepare the avocados by slicing them in half, removing the pit, and mashing the flesh in a bowl with lemon juice.
- Peel and chop the eggs once they have cooled in cold water, then add to the avocado.
- Combine the Greek yogurt, mustard, salt, pepper, green onions, and parsley in the bowl and fold gently.
- Taste the salad and adjust seasonings as needed.
- Chill the salad in the refrigerator for 15-30 minutes before serving.
Notes
For a twist, try adding diced jalapeños for spice, or mix in feta cheese for a Mediterranean flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Keywords: avocado, egg salad, healthy salad, brunch recipe, creamy salad
Find it online: https://hearthfulkitchen.com/avocado-egg-salad-2/