why make this recipe
This Avocado Egg Salad is quick, healthy, and filling. You get protein from eggs and good fats from avocado. It works for a fast lunch or a light dinner.
introduction
This salad mixes ripe avocado with chopped hard-boiled eggs for a creamy, fresh bite. If you want more egg recipe ideas, check out 10 reasons to try a Persian egg breakfast for simple egg meal tips.
how to make Avocado Egg Salad
Make the salad in one bowl. Mash the avocado, add chopped eggs, then stir in yogurt and lemon. Mix gently so the eggs keep some texture. If you like a warm egg dish instead, try Anjappar egg fried rice as another easy egg option.
Ingredients :
- 2 ripe avocados
- 4 hard-boiled eggs
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Whole grain bread or sourdough toast
- Lettuce wraps or mixed greens (optional)
Directions :
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocados with a fork until smooth.
- Peel the hard-boiled eggs and chop them, then add them to the bowl.
- Mix in the Greek yogurt and lemon juice.
- Season with salt and pepper to taste.
- Serve the avocado egg salad in a sandwich, on toast, in lettuce wraps, or over a bed of greens.
how to serve Avocado Egg Salad
Serve the salad on whole grain bread or sourdough toast for a sandwich. You can scoop it into lettuce leaves for a low-carb wrap or place it over mixed greens for a light meal. Pair with a simple side or a small sweet like Delicious and easy cake mix fruit eggs recipe if you want a treat.
how to store Avocado Egg Salad
Put the salad in an airtight container and keep it in the fridge. Use within 1–2 days for best taste and color. To slow browning, press a piece of plastic wrap directly on the surface before sealing.
tips to make Avocado Egg Salad
- Use ripe but firm avocados so the salad is creamy, not watery.
- Cool the eggs fully before chopping to keep the salad from getting mushy.
- Add lemon juice to keep the avocado from turning brown.
- For a dairy-free version, skip the yogurt or use a plant-based yogurt; see this egg loaf vegan recipe for more plant-based egg ideas.
variation (if any)
- Add chopped celery or red onion for crunch.
- Mix in chopped dill or cilantro for fresh flavor.
- Stir in a little mustard or hot sauce for a tangy kick.
- Swap Greek yogurt for mayonnaise if you prefer a richer taste.
FAQs
Q: Can I use mashed avocado instead of whole?
A: Yes. Mash the avocado smooth or leave small chunks for texture.
Q: How long do hard-boiled eggs last?
A: Hard-boiled eggs last about one week in the fridge if they stay in their shell.
Q: Can I make this ahead for lunch?
A: Make it the same day if possible. If you make it ahead, press plastic wrap on the surface and eat within 1–2 days.
Q: Is this salad low-carb?
A: Yes, if you serve it in lettuce wraps or over greens instead of bread.
Q: Can I add bacon or chicken?
A: Yes. Cooked bacon or chopped cooked chicken make it heartier.
Avocado Egg Salad
Ingredients
Method
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocados with a fork until smooth.
- Peel the hard-boiled eggs and chop them, then add them to the bowl.
- Mix in the Greek yogurt and lemon juice.
- Season with salt and pepper to taste.
- Serve the avocado egg salad in a sandwich, on toast, in lettuce wraps, or over a bed of greens.