![- 4 large eggs, hard-boiled - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 small red onion, finely chopped - 1 celery stalk, finely diced - Salt and pepper to taste - Fresh dill or chives for garnish The base of this dish is simple yet packed with flavor. The hard-boiled eggs provide protein and richness. The ripe avocado adds creaminess while being a great source of healthy fats. Greek yogurt offers a tangy kick and helps make the salad lighter. Lemon juice brightens the taste and keeps the avocado fresh. Red onion and celery add crunch and a bit of bite, making each bite exciting. Don’t forget to season with salt and pepper to enhance the flavors. Finally, fresh herbs like dill or chives give a lovely touch and color. This avocado egg salad is both tasty and nutritious. Each serving has about 250 calories, 12 grams of protein, 18 grams of fat, and 15 grams of carbs. The eggs give you plenty of protein, while the avocado provides heart-healthy fats. Eating this salad can help support heart health and offer vitamins E and C. Plus, the fiber from the avocado and celery aids digestion. You can enjoy this salad as a light lunch or a snack. For the full recipe, check out the detailed steps in the recipe section above. To start, you need to hard-boil the eggs. Place four large eggs in a pot. Cover them with water and bring it to a rolling boil. After it boils, remove the pot from heat and cover it. Let the eggs sit for 12 minutes. This step can be tricky, but it’s key for a great salad. Once the time is up, transfer the eggs to a bowl of ice water. This cools them down fast. Let them sit in the ice water for at least five minutes. After they cool, peel the eggs and chop them roughly. Keep the pieces a bit chunky for better texture. Now it’s time to mix the salad. Grab a ripe avocado and cut it in half. Use a fork to mash the avocado in a large bowl. Aim for a smooth base, but leave some chunks for texture. Next, add two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of lemon juice to the mashed avocado. Stir the mixture well until all the ingredients are combined. Now, gently fold in the chopped eggs, finely chopped red onion, and diced celery. Mix slowly to keep the egg pieces intact. This adds nice bites to your salad. It’s time for the final touches. Season your egg salad with salt and pepper to taste. Start with a pinch of each, then adjust to your liking. For serving, you have options! Enjoy the avocado egg salad on whole grain toast, in crisp lettuce leaves, or with crunchy crackers. Each option brings its own fun! Finish by garnishing with fresh dill or chopped chives for a pop of color and taste. This adds a lovely touch to your dish. Check out the Full Recipe for more details! To get the best texture in your avocado egg salad, mash the avocado just right. You want it smooth but still a bit chunky. This gives the salad a nice, creamy feel. Choosing ripe avocados is key. A ripe avocado feels slightly soft when you press it. If it’s hard, leave it on the counter for a few days. You can also speed this up by placing it in a paper bag with a banana. The gas from the banana helps it ripen faster. Best practices for storage include placing the salad in an airtight container. This keeps it fresh for up to three days in the fridge. You can also cover the surface of the salad with plastic wrap to limit air contact. How to revive leftovers? If the salad seems dry, add a splash more lemon juice or Greek yogurt to bring it back to life. Mix gently to keep the chunks intact. For pairing with various sides, I love to serve this salad on whole grain toast. It goes great with crunchy veggies like carrot sticks or cucumber slices. You can also pair it with a light salad for a complete meal. Creative serving vessels make it fun. Try serving it in lettuce cups, hollowed-out tomatoes, or even in small jars for a picnic. Your guests will love the look and taste! For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily swap Greek yogurt for mayo. This change gives a creamier texture. Some people prefer the taste of mayo, and that's okay. You can also add spices or herbs. Try paprika for a smoky twist or fresh basil for a light touch. These small changes can make your dish exciting. If you want a vegan version, use mashed chickpeas instead of eggs. Blend ripe avocados with lemon juice and mustard for a creamy feel. For low-carb options, skip the toast and serve it in lettuce wraps. This keeps it light and fresh while still being tasty. Want to kick up the flavor? Add chopped pickles or diced jalapeños for a zesty kick. You can also include seasonal ingredients like diced tomatoes in summer or roasted peppers in fall. These tweaks keep your avocado egg salad vibrant and fun to eat. For those looking for the complete method, check out the Full Recipe to get started on making this delicious dish! For a tasty meal, pair your avocado egg salad with fresh sides. A simple green salad with mixed greens works well. You can add cucumbers and cherry tomatoes for extra crunch. Another great side is a bowl of fruit. Think berries, melon, or slices of citrus. These add sweetness and freshness. When it comes to drinks, iced tea or sparkling water fits perfectly. You can even add a slice of lemon for a refreshing twist. If you prefer something warm, a light soup like tomato or vegetable can be comforting. Make your avocado egg salad shine by presenting it well. Serve it in a bowl with fresh herbs on top. This adds color and makes it look fancy. For gatherings, consider using small cups or jars. This way, each guest has their own portion. If you want a fun appetizer, use small lettuce leaves. Spoon the salad into the leaves for easy bites. This makes for a light and healthy snack. You can make avocado egg salad ahead of time. It stays fresh in the fridge for a few days. Just store it in an airtight container. This makes lunchtime quick and easy. For snacks, portion the salad into small containers. This way, you have grab-and-go options ready. It’s perfect for busy days or picnics. Enjoy the ease of having a healthy snack at your fingertips. Check out the Full Recipe for all the details! You can store avocado egg salad in the fridge for up to three days. Keep it in a sealed container to keep it fresh. After three days, the avocado may brown and the eggs can lose texture. Yes! To make this avocado egg salad vegan, use tofu instead of eggs. You can also replace Greek yogurt with a plant-based yogurt. This keeps the creaminess while being vegan-friendly. If you don’t have Greek yogurt, you can use plain yogurt or mayo. Both options add creaminess. You can also try using mashed silken tofu for a dairy-free choice. I do not recommend freezing avocado egg salad. The texture of the avocado and eggs changes when frozen. It can become watery and mushy when thawed. To spice up your avocado egg salad, add hot sauce to taste. You can also mix in diced jalapeños or sprinkle on cayenne pepper. These additions will bring heat and flavor to your dish. For more detailed instructions, check the Full Recipe. To make avocado egg salad, you first hard-boil the eggs. After boiling, cool them in ice water. Then, peel and chop the eggs. Next, mash the ripe avocado in a bowl. Add Greek yogurt, Dijon mustard, and lemon juice to the avocado and mix. Fold in the chopped eggs, red onion, and celery. Finally, season with salt and pepper. Garnish with dill or chives before serving. This dish takes 15 minutes to prep and 30 minutes total. It serves four people. Enjoy this tasty lunch idea with friends or family. This egg salad with avocado is easy and healthy. We covered the key ingredients and their benefits. You learned how to prepare, mix, and serve it. Tips on storage and variations help you get creative. In the end, it’s a versatile dish that fits any meal. Try different ingredients to make it your own. Experimenting keeps it fun and tasty. Enjoy the process and share with loved ones!](https://easycookingbite.com/wp-content/uploads/2025/07/343679a3-5687-4e73-8d85-7f79e370be48-768x768.webp)
Welcome to a tasty twist on a classic lunch! This Avocado Egg Salad is easy to make and packed with flavor. You’ll love the creamy avocado mixed with the protein-rich eggs. Whether you want a quick meal at home or a healthy lunch to take, this recipe fits perfectly. Let’s dive into what you need and how to make this delicious dish in no time!
Ingredients
List of Ingredients
– 4 large eggs, hard-boiled
– 1 ripe avocado
– 2 tablespoons Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– 1 small red onion, finely chopped
– 1 celery stalk, finely diced
– Salt and pepper to taste
– Fresh dill or chives for garnish
The base of this dish is simple yet packed with flavor. The hard-boiled eggs provide protein and richness. The ripe avocado adds creaminess while being a great source of healthy fats. Greek yogurt offers a tangy kick and helps make the salad lighter.
Lemon juice brightens the taste and keeps the avocado fresh. Red onion and celery add crunch and a bit of bite, making each bite exciting. Don’t forget to season with salt and pepper to enhance the flavors. Finally, fresh herbs like dill or chives give a lovely touch and color.
Nutritional Information
This avocado egg salad is both tasty and nutritious. Each serving has about 250 calories, 12 grams of protein, 18 grams of fat, and 15 grams of carbs. The eggs give you plenty of protein, while the avocado provides heart-healthy fats.
Eating this salad can help support heart health and offer vitamins E and C. Plus, the fiber from the avocado and celery aids digestion. You can enjoy this salad as a light lunch or a snack. For the full recipe, check out the detailed steps in the recipe section above.
Step-by-Step Instructions
Preparing the Ingredients
To start, you need to hard-boil the eggs. Place four large eggs in a pot. Cover them with water and bring it to a rolling boil. After it boils, remove the pot from heat and cover it. Let the eggs sit for 12 minutes. This step can be tricky, but it’s key for a great salad.
Once the time is up, transfer the eggs to a bowl of ice water. This cools them down fast. Let them sit in the ice water for at least five minutes. After they cool, peel the eggs and chop them roughly. Keep the pieces a bit chunky for better texture.
Mixing the Salad
Now it’s time to mix the salad. Grab a ripe avocado and cut it in half. Use a fork to mash the avocado in a large bowl. Aim for a smooth base, but leave some chunks for texture.
Next, add two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of lemon juice to the mashed avocado. Stir the mixture well until all the ingredients are combined.
Now, gently fold in the chopped eggs, finely chopped red onion, and diced celery. Mix slowly to keep the egg pieces intact. This adds nice bites to your salad.
Final Touches
It’s time for the final touches. Season your egg salad with salt and pepper to taste. Start with a pinch of each, then adjust to your liking.
For serving, you have options! Enjoy the avocado egg salad on whole grain toast, in crisp lettuce leaves, or with crunchy crackers. Each option brings its own fun!
Finish by garnishing with fresh dill or chopped chives for a pop of color and taste. This adds a lovely touch to your dish. Check out the Full Recipe for more details!
Tips & Tricks
Perfecting the Egg Salad
To get the best texture in your avocado egg salad, mash the avocado just right. You want it smooth but still a bit chunky. This gives the salad a nice, creamy feel.
Choosing ripe avocados is key. A ripe avocado feels slightly soft when you press it. If it’s hard, leave it on the counter for a few days. You can also speed this up by placing it in a paper bag with a banana. The gas from the banana helps it ripen faster.
Storage and Reheating
Best practices for storage include placing the salad in an airtight container. This keeps it fresh for up to three days in the fridge. You can also cover the surface of the salad with plastic wrap to limit air contact.
How to revive leftovers? If the salad seems dry, add a splash more lemon juice or Greek yogurt to bring it back to life. Mix gently to keep the chunks intact.
Serving Ideas
For pairing with various sides, I love to serve this salad on whole grain toast. It goes great with crunchy veggies like carrot sticks or cucumber slices. You can also pair it with a light salad for a complete meal.
Creative serving vessels make it fun. Try serving it in lettuce cups, hollowed-out tomatoes, or even in small jars for a picnic. Your guests will love the look and taste!
For the full recipe, check out the [Full Recipe].
Variations
Alternative Ingredients
You can easily swap Greek yogurt for mayo. This change gives a creamier texture. Some people prefer the taste of mayo, and that’s okay. You can also add spices or herbs. Try paprika for a smoky twist or fresh basil for a light touch. These small changes can make your dish exciting.
Dietary Adjustments
If you want a vegan version, use mashed chickpeas instead of eggs. Blend ripe avocados with lemon juice and mustard for a creamy feel. For low-carb options, skip the toast and serve it in lettuce wraps. This keeps it light and fresh while still being tasty.
Flavor Enhancements
Want to kick up the flavor? Add chopped pickles or diced jalapeños for a zesty kick. You can also include seasonal ingredients like diced tomatoes in summer or roasted peppers in fall. These tweaks keep your avocado egg salad vibrant and fun to eat.
For those looking for the complete method, check out the Full Recipe to get started on making this delicious dish!
Serving Suggestions
Best Side Dishes
For a tasty meal, pair your avocado egg salad with fresh sides. A simple green salad with mixed greens works well. You can add cucumbers and cherry tomatoes for extra crunch. Another great side is a bowl of fruit. Think berries, melon, or slices of citrus. These add sweetness and freshness.
When it comes to drinks, iced tea or sparkling water fits perfectly. You can even add a slice of lemon for a refreshing twist. If you prefer something warm, a light soup like tomato or vegetable can be comforting.
Creative Presentations
Make your avocado egg salad shine by presenting it well. Serve it in a bowl with fresh herbs on top. This adds color and makes it look fancy. For gatherings, consider using small cups or jars. This way, each guest has their own portion.
If you want a fun appetizer, use small lettuce leaves. Spoon the salad into the leaves for easy bites. This makes for a light and healthy snack.
Meal Prep Ideas
You can make avocado egg salad ahead of time. It stays fresh in the fridge for a few days. Just store it in an airtight container. This makes lunchtime quick and easy.
For snacks, portion the salad into small containers. This way, you have grab-and-go options ready. It’s perfect for busy days or picnics. Enjoy the ease of having a healthy snack at your fingertips.
Check out the Full Recipe for all the details!
FAQs
How long can avocado egg salad be stored?
You can store avocado egg salad in the fridge for up to three days. Keep it in a sealed container to keep it fresh. After three days, the avocado may brown and the eggs can lose texture.
Can I make this recipe vegan?
Yes! To make this avocado egg salad vegan, use tofu instead of eggs. You can also replace Greek yogurt with a plant-based yogurt. This keeps the creaminess while being vegan-friendly.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, you can use plain yogurt or mayo. Both options add creaminess. You can also try using mashed silken tofu for a dairy-free choice.
Is it possible to freeze avocado egg salad?
I do not recommend freezing avocado egg salad. The texture of the avocado and eggs changes when frozen. It can become watery and mushy when thawed.
How do I make this recipe spicier?
To spice up your avocado egg salad, add hot sauce to taste. You can also mix in diced jalapeños or sprinkle on cayenne pepper. These additions will bring heat and flavor to your dish.
For more detailed instructions, check the Full Recipe.
Full Recipe Overview
Quick Summary of Preparation
To make avocado egg salad, you first hard-boil the eggs. After boiling, cool them in ice water. Then, peel and chop the eggs. Next, mash the ripe avocado in a bowl. Add Greek yogurt, Dijon mustard, and lemon juice to the avocado and mix. Fold in the chopped eggs, red onion, and celery. Finally, season with salt and pepper. Garnish with dill or chives before serving.
Time and Servings
This dish takes 15 minutes to prep and 30 minutes total. It serves four people. Enjoy this tasty lunch idea with friends or family.
This egg salad with avocado is easy and healthy. We covered the key ingredients and their benefits. You learned how to prepare, mix, and serve it. Tips on storage and variations help you get creative.
In the end, it’s a versatile dish that fits any meal. Try different ingredients to make it your own. Experimenting keeps it fun and tasty. Enjoy the process and share with loved ones!
![- 4 large eggs, hard-boiled - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 small red onion, finely chopped - 1 celery stalk, finely diced - Salt and pepper to taste - Fresh dill or chives for garnish The base of this dish is simple yet packed with flavor. The hard-boiled eggs provide protein and richness. The ripe avocado adds creaminess while being a great source of healthy fats. Greek yogurt offers a tangy kick and helps make the salad lighter. Lemon juice brightens the taste and keeps the avocado fresh. Red onion and celery add crunch and a bit of bite, making each bite exciting. Don’t forget to season with salt and pepper to enhance the flavors. Finally, fresh herbs like dill or chives give a lovely touch and color. This avocado egg salad is both tasty and nutritious. Each serving has about 250 calories, 12 grams of protein, 18 grams of fat, and 15 grams of carbs. The eggs give you plenty of protein, while the avocado provides heart-healthy fats. Eating this salad can help support heart health and offer vitamins E and C. Plus, the fiber from the avocado and celery aids digestion. You can enjoy this salad as a light lunch or a snack. For the full recipe, check out the detailed steps in the recipe section above. To start, you need to hard-boil the eggs. Place four large eggs in a pot. Cover them with water and bring it to a rolling boil. After it boils, remove the pot from heat and cover it. Let the eggs sit for 12 minutes. This step can be tricky, but it’s key for a great salad. Once the time is up, transfer the eggs to a bowl of ice water. This cools them down fast. Let them sit in the ice water for at least five minutes. After they cool, peel the eggs and chop them roughly. Keep the pieces a bit chunky for better texture. Now it’s time to mix the salad. Grab a ripe avocado and cut it in half. Use a fork to mash the avocado in a large bowl. Aim for a smooth base, but leave some chunks for texture. Next, add two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of lemon juice to the mashed avocado. Stir the mixture well until all the ingredients are combined. Now, gently fold in the chopped eggs, finely chopped red onion, and diced celery. Mix slowly to keep the egg pieces intact. This adds nice bites to your salad. It’s time for the final touches. Season your egg salad with salt and pepper to taste. Start with a pinch of each, then adjust to your liking. For serving, you have options! Enjoy the avocado egg salad on whole grain toast, in crisp lettuce leaves, or with crunchy crackers. Each option brings its own fun! Finish by garnishing with fresh dill or chopped chives for a pop of color and taste. This adds a lovely touch to your dish. Check out the Full Recipe for more details! To get the best texture in your avocado egg salad, mash the avocado just right. You want it smooth but still a bit chunky. This gives the salad a nice, creamy feel. Choosing ripe avocados is key. A ripe avocado feels slightly soft when you press it. If it’s hard, leave it on the counter for a few days. You can also speed this up by placing it in a paper bag with a banana. The gas from the banana helps it ripen faster. Best practices for storage include placing the salad in an airtight container. This keeps it fresh for up to three days in the fridge. You can also cover the surface of the salad with plastic wrap to limit air contact. How to revive leftovers? If the salad seems dry, add a splash more lemon juice or Greek yogurt to bring it back to life. Mix gently to keep the chunks intact. For pairing with various sides, I love to serve this salad on whole grain toast. It goes great with crunchy veggies like carrot sticks or cucumber slices. You can also pair it with a light salad for a complete meal. Creative serving vessels make it fun. Try serving it in lettuce cups, hollowed-out tomatoes, or even in small jars for a picnic. Your guests will love the look and taste! For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily swap Greek yogurt for mayo. This change gives a creamier texture. Some people prefer the taste of mayo, and that's okay. You can also add spices or herbs. Try paprika for a smoky twist or fresh basil for a light touch. These small changes can make your dish exciting. If you want a vegan version, use mashed chickpeas instead of eggs. Blend ripe avocados with lemon juice and mustard for a creamy feel. For low-carb options, skip the toast and serve it in lettuce wraps. This keeps it light and fresh while still being tasty. Want to kick up the flavor? Add chopped pickles or diced jalapeños for a zesty kick. You can also include seasonal ingredients like diced tomatoes in summer or roasted peppers in fall. These tweaks keep your avocado egg salad vibrant and fun to eat. For those looking for the complete method, check out the Full Recipe to get started on making this delicious dish! For a tasty meal, pair your avocado egg salad with fresh sides. A simple green salad with mixed greens works well. You can add cucumbers and cherry tomatoes for extra crunch. Another great side is a bowl of fruit. Think berries, melon, or slices of citrus. These add sweetness and freshness. When it comes to drinks, iced tea or sparkling water fits perfectly. You can even add a slice of lemon for a refreshing twist. If you prefer something warm, a light soup like tomato or vegetable can be comforting. Make your avocado egg salad shine by presenting it well. Serve it in a bowl with fresh herbs on top. This adds color and makes it look fancy. For gatherings, consider using small cups or jars. This way, each guest has their own portion. If you want a fun appetizer, use small lettuce leaves. Spoon the salad into the leaves for easy bites. This makes for a light and healthy snack. You can make avocado egg salad ahead of time. It stays fresh in the fridge for a few days. Just store it in an airtight container. This makes lunchtime quick and easy. For snacks, portion the salad into small containers. This way, you have grab-and-go options ready. It’s perfect for busy days or picnics. Enjoy the ease of having a healthy snack at your fingertips. Check out the Full Recipe for all the details! You can store avocado egg salad in the fridge for up to three days. Keep it in a sealed container to keep it fresh. After three days, the avocado may brown and the eggs can lose texture. Yes! To make this avocado egg salad vegan, use tofu instead of eggs. You can also replace Greek yogurt with a plant-based yogurt. This keeps the creaminess while being vegan-friendly. If you don’t have Greek yogurt, you can use plain yogurt or mayo. Both options add creaminess. You can also try using mashed silken tofu for a dairy-free choice. I do not recommend freezing avocado egg salad. The texture of the avocado and eggs changes when frozen. It can become watery and mushy when thawed. To spice up your avocado egg salad, add hot sauce to taste. You can also mix in diced jalapeños or sprinkle on cayenne pepper. These additions will bring heat and flavor to your dish. For more detailed instructions, check the Full Recipe. To make avocado egg salad, you first hard-boil the eggs. After boiling, cool them in ice water. Then, peel and chop the eggs. Next, mash the ripe avocado in a bowl. Add Greek yogurt, Dijon mustard, and lemon juice to the avocado and mix. Fold in the chopped eggs, red onion, and celery. Finally, season with salt and pepper. Garnish with dill or chives before serving. This dish takes 15 minutes to prep and 30 minutes total. It serves four people. Enjoy this tasty lunch idea with friends or family. This egg salad with avocado is easy and healthy. We covered the key ingredients and their benefits. You learned how to prepare, mix, and serve it. Tips on storage and variations help you get creative. In the end, it’s a versatile dish that fits any meal. Try different ingredients to make it your own. Experimenting keeps it fun and tasty. Enjoy the process and share with loved ones!](https://easycookingbite.com/wp-content/uploads/2025/07/343679a3-5687-4e73-8d85-7f79e370be48-250x250.webp)
