Description
A creamy and flavorful avocado and egg salad that combines the richness of ripe avocados with perfectly boiled eggs, enhanced by fresh herbs, tangy mustard, and a hint of spice. This versatile salad can be enjoyed as a light, low-carb meal or as a satisfying sandwich or dip.
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)
Seasonings
- Pinch of smoked paprika or chili flakes (optional, for a hint of heat)
Serving Suggestions
- Lettuce leaves, toasted bread, crackers, or wraps for serving
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 the cooking process and make peeling easier. 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 the Greek yogurt or mayonnaise, Dijon mustard, lemon juice, garlic powder, and a small pinch of salt and pepper. Mash the mixture with a fork until mostly smooth, leaving a few small chunks for texture if preferred.
- 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: Add the chopped red onion, celery (if using), chives or green onion, and parsley or cilantro. Drizzle in the olive oil if using for extra richness.
- Mix and adjust seasoning: Gently fold everything together with a spatula or large spoon until well combined, being careful not to completely mash the egg pieces. Taste and adjust seasoning with more salt, pepper, and lemon juice as needed. Add a pinch of smoked paprika or chili flakes if desired for extra flavor and a subtle kick.
- Chill (optional but recommended): Cover the bowl and refrigerate for 20–30 minutes to allow the 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, into sandwiches, or inside wraps; or serve alongside crackers or vegetable sticks as a dip-style appetizer. Garnish with extra chopped herbs, a sprinkle of paprika, or a drizzle of olive oil if desired.
Notes
- Use ripe avocados for the best creamy texture and flavor.
- Greek yogurt can be substituted for mayonnaise for a lighter, tangier salad.
- Chilling the salad helps enhance the flavors and texture but is optional if serving immediately.
- Add celery for extra crunch, or leave it out for a smoother consistency.
- Adjust spices and herbs according to preference or availability.
- Store leftovers covered in the refrigerator and consume within 2 days.
