Description

This Creamy Avocado and Egg Salad is a nutritious and flavorful dish combining perfectly boiled eggs, ripe avocados, and a refreshing mix of herbs and spices. It’s a versatile recipe that can be enjoyed on its own, as a sandwich filling, or a topping for toasted bread or wraps. The salad is creamy, tangy, with a subtle hint of heat, making it an excellent choice for a light lunch or snack.

Ingredients

Scale

Eggs

4 large eggs

Avocado Base

2 ripe avocados
2 tablespoons plain Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice (about 1/2 lemon)
1/4 teaspoon garlic powder
Salt, to taste (start with 1/2 teaspoon)
Freshly ground black pepper, to taste
1 teaspoon extra-virgin olive oil (optional, for richness)

Vegetables and Herbs

2 tablespoons finely chopped red onion
2 tablespoons finely chopped celery (optional for crunch)
1 tablespoon chopped fresh chives or green onion
1 tablespoon chopped fresh parsley or cilantro (optional)

Optional Seasonings

Pinch of smoked paprika or chili flakes (optional, for a hint of heat)

Serving

Lettuce leaves, toasted bread, crackers, or wraps

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Instructions

Boil the eggs: Place the eggs in a small pot and cover them with cold water by about 2–3 cm. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes. Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes to stop cooking and ease peeling. Peel the eggs and set aside.
Prepare the avocado base: Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Add Greek yogurt or mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and freshly ground black pepper. Mash the mixture with a fork until mostly smooth, leaving some chunks for texture.
Chop the eggs: Roughly chop the peeled eggs into small pieces and add them to the bowl with the avocado mixture.
Add vegetables and herbs: Incorporate chopped red onion, celery (if using), chives or green onion, and parsley or cilantro into the bowl. Drizzle in olive oil if using, for added richness.
Mix and adjust seasoning: Gently fold everything together with a spatula or large spoon until well combined, taking care not to overly mash the egg pieces. Taste and adjust the seasoning with additional salt, black pepper, and lemon juice as needed. Optionally, add smoked paprika or chili flakes for extra depth and a slight kick.
Chill the salad (optional): Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld and the salad to firm up slightly. Stir gently before serving.
Serve: Spoon the salad over crisp lettuce leaves for a light, low-carb option, pile it onto toasted bread or inside wraps for sandwiches, or serve alongside crackers or vegetable sticks as a dip-style appetizer. Garnish with extra herbs, a sprinkle of paprika, or a drizzle of olive oil if desired.

Notes

Boiling the eggs in hot water with residual heat ensures they cook evenly without overcooking.
Using Greek yogurt makes the salad lighter, while mayonnaise adds richness.
Celery adds crunch but can be omitted if preferred.
Refrigerating the salad helps meld flavors and improves texture.
Adjust seasoning according to preference, especially salt and lemon juice for brightness.
Include smoked paprika or chili flakes to add a subtle smoky heat.
This salad is best enjoyed fresh but can be stored refrigerated for up to 2 days.