Description
A creamy and nutritious avocado egg salad that combines perfectly boiled eggs with fresh avocado, Greek yogurt, and herbs for a delicious and healthy meal option perfect for sandwiches, wraps, or enjoying on its own.
Ingredients
Eggs
- 3 large eggs
Avocado Mixture
- 1 large avocado (pitted, peeled and chopped)
- 2 teaspoons fresh lemon juice
- 2 tablespoons plain Greek yogurt (or mayonnaise)
- 1 teaspoon Dijon mustard (or yellow mustard)
Herbs and Seasoning
- 3 green onions (white and light green parts only, chopped)
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh dill (optional)
- Salt and black pepper (to taste)
Instructions
- Cook eggs: Fill a medium saucepan with enough water to cover the eggs by ¾ to 1 inch. Heat over high heat until water reaches a rolling boil. Reduce heat to a gentle boil and carefully lower eggs into water using a slotted spoon. Increase heat to maintain a gentle rolling boil and cook eggs for 14 minutes.
- Cool and peel eggs: Transfer boiled eggs immediately to a bowl of ice water and let sit for 5 minutes to cool. Peel the eggs once cooled.
- Prepare avocado: Place chopped avocado in a medium bowl. Add lemon juice and gently toss to coat.
- Combine ingredients: Chop peeled eggs and add to the bowl with avocado. Add Greek yogurt or mayonnaise, Dijon mustard, green onions, chives, and dill if using. Stir everything together well and season with salt and black pepper to taste.
- Serve: Enjoy the avocado egg salad in sandwiches, wraps, on toasted bread, in lettuce wraps, or served as desired.
Notes
- Use fresh eggs for easier peeling after boiling.
- Substitute mayonnaise for Greek yogurt to increase creaminess and reduce fat if desired.
- Add dill or other herbs for extra flavor variations.
- Serve chilled or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
