![- 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon freshly squeezed lemon juice - 2 green onions, finely chopped - Salt and pepper to taste - 1/4 teaspoon smoked paprika - Fresh cilantro, for garnish (optional) Using fresh ingredients makes a big difference. Fresh eggs taste better and have a nice texture. Ripe avocados bring a creamy feel. They add healthy fats, too. Fresh green onions give a crisp bite. They enhance flavor in every bite. When you use fresh, you get the best taste and nutrients. - Eggs: They are high in protein. They also contain essential vitamins and minerals. - Avocado: Packed with healthy fats, fiber, and vitamins. It supports heart health. - Greek yogurt: A good source of protein and probiotics. It helps with digestion. - Dijon mustard: Low in calories and adds flavor without extra fat. - Lemon juice: High in vitamin C. It adds freshness and brightness. - Green onions: Low in calories and high in vitamins A and K. - Salt and pepper: Enhance flavor without adding extra calories. - Smoked paprika: Adds a unique flavor and is rich in antioxidants. - Cilantro: Optional but fresh herbs add extra nutrients and flavor. This Avocado Egg Salad combines great taste with health benefits. Check out the Full Recipe to see how easy it is to make! First, take four large eggs and place them in a pot. Cover the eggs with cold water. Turn the heat to medium-high and bring the water to a boil. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes. This will make hard-boiled eggs. Afterward, cool the eggs in cold water for easier peeling. While the eggs cool, grab one ripe avocado. Cut it in half and remove the pit. Use a spoon to scoop the green flesh into a mixing bowl. Mash the avocado with a fork. Aim for a smooth but slightly chunky texture. This adds great flavor and creaminess to the salad. Once the eggs are cool, peel and chop them into small pieces. Now, add the chopped eggs to the bowl with the mashed avocado. Next, mix in two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of fresh lemon juice. Don't forget to add two finely chopped green onions, salt, pepper, and a touch of smoked paprika. Gently fold all the ingredients together. Make sure everything is well combined. Taste your egg salad and adjust the seasoning if needed. You can serve it right away or refrigerate it for up to 2 hours. For the full recipe, check out the earlier section. To pick a ripe avocado, gently squeeze it. It should feel soft but not mushy. Look for a dark green or black skin. Avoid ones with large dents or brown spots. If you find a firm avocado, you can let it ripen at room temperature. After a few days, it will be ready to use. The key to a great egg salad is texture. I like to mash the avocado until it's smooth but still has some chunks. This adds creaminess and flavor. When you add the eggs, chop them into small pieces. This way, you get a nice balance of avocado and egg in every bite. Mixing gently helps keep some texture, so your salad doesn’t become mushy. If you have leftovers, store them in an airtight container. This keeps the salad fresh and tasty. You can refrigerate it for up to two hours after making it. If you want to save it longer, use lemon juice to prevent browning. This keeps the salad looking and tasting great. Avoid freezing, as it may change the texture. Enjoy it within a couple of days for the best flavor! {{image_2}} You can make this avocado egg salad even better by adding more flavors. Try mixing in some diced tomatoes for a burst of freshness. Chopped bell peppers add a nice crunch. If you like heat, add a pinch of cayenne or a splash of hot sauce. For a fruity twist, fold in some diced mango or pineapple. These extras make your salad exciting and unique. How you serve this salad can change the whole vibe. Enjoy it on whole grain toast for a hearty brunch. You can also scoop it into lettuce leaves for a light lunch. If you're feeling fancy, serve it in an avocado half. For a picnic, pack it in whole wheat wraps. Each option offers a new way to enjoy this tasty dish. You can easily adapt this recipe to fit different diets. For a vegan version, swap the eggs for chickpeas. Mash them with avocado and add the same mix-ins. If you're following a paleo diet, leave out the yogurt and use olive oil instead. This keeps it creamy without dairy. These changes make the salad fit your needs while keeping it delicious. To keep your avocado egg salad fresh, use an airtight container. Make sure it seals tightly. This keeps out air and helps retain flavor. If you plan to eat it later, store it in the fridge right away. Avocado egg salad is best eaten within 2 days. After that, it starts to lose its taste and texture. Always check for any off smells or changes in color. If it looks brown or smells funny, it’s time to toss it. I do not recommend freezing avocado egg salad. The texture of the avocado changes when frozen. It may become mushy when thawed. Instead, refrigerate it for a quick meal. If you follow the [Full Recipe], you can easily whip up a new batch whenever you want! Yes, you can use other types of mayonnaise. Some people prefer light mayo or vegan mayo. Each type will change the taste slightly. You can also try flavored mayo for a unique twist. I often use Greek yogurt in my recipe for a creamy texture. It adds protein and a nice tang as well. You can keep avocado egg salad in the fridge for about two days. After that, the avocado may brown and the flavors might fade. Always cover it well to keep it fresh. If you notice browning, you can mix in a little lemon juice. This helps keep the salad looking nice longer. Avocado egg salad pairs well with many foods. Try it on whole-grain bread, lettuce wraps, or crackers. You can also serve it with fresh veggies like cucumber or bell pepper. For a light meal, enjoy it with a side salad. Check out the Full Recipe for more ideas. This guide covers the key steps to make a delicious avocado egg salad. We discussed important ingredients, their benefits, and easy preparation steps. You learned tips for selecting ripe avocados and perfecting your dish’s texture. Variations allow you to tailor the recipe to your taste and diet. Finally, we shared useful storage tips to keep your salad fresh. Enjoy your cooking adventure and savor this tasty meal any time!](https://juliesdish.com/wp-content/uploads/2025/06/7a8fc5da-d948-442c-a87c-71ac89db9b43-250x250.webp)
Avocado Egg Salad
Discover the ultimate Avocado Egg Salad Delight that's perfect for any meal! This creamy, flavorful recipe combines hard-boiled eggs and ripe avocado with Greek yogurt and zesty Dijon mustard. In just 25 minutes, you can whip up a nutritious dish that's sure to impress. Whether as a lunch or a party appetizer, this salad is a crowd-pleaser. Click through to explore the full recipe and elevate your dining experience today!