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Egg salad has long been a staple in kitchens across the globe, celebrated for its simplicity and versatility. From traditional recipes that feature a classic mix of boiled eggs and mayonnaise to modern variations that incorporate diverse flavors and ingredients, egg salad remains a beloved choice for many. Among the myriad of adaptations, the creamy avocado egg salad stands out as a nutritious and flavorful option that takes this classic dish to new heights.

Creamy Avocado Egg Salad

Discover the refreshing and nutritious creamy avocado egg salad that elevates a classic favorite! Packed with protein-rich eggs, healthy fats from avocado, and a tangy twist of Greek yogurt, this version is both indulgent and health-conscious. Perfect for lunches, brunches, or picnics, it’s versatile enough to be served on toast, in wraps, or with fresh veggies. Enjoy endless customization options and savor each delicious bite!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh chives (or green onions)

1/4 teaspoon garlic powder

Salt and pepper to taste

Optional: A pinch of cayenne pepper for heat

Fresh lettuce leaves or whole grain bread for serving

Instructions
 

Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.

    Cool the Eggs: After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes peeling easier!

      Prepare the Avocado: While the eggs are cooling, slice the avocado in half and remove the pit. Scoop the flesh into a mixing bowl and mash it with a fork until smooth but slightly chunky.

        Mix the Dressing: To the mashed avocado, add the Greek yogurt, Dijon mustard, lemon juice, chopped chives, garlic powder, salt, and pepper. Mix well until everything is combined.

          Chop the Eggs: Once the eggs are cool, peel and chop them into bite-sized pieces.

            Combine: Gently fold the chopped eggs into the avocado mixture until everything is well coated. Adjust seasoning with additional salt, pepper, or cayenne if desired.

              Serve: Spoon the creamy avocado egg salad onto fresh lettuce leaves or serve it between slices of whole grain bread for a delicious sandwich. Enjoy!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings