Description
A creamy and nutritious Avocado Egg Salad perfect for a quick lunch or a healthy snack. This recipe combines the richness of ripe avocado with protein-packed hard-boiled eggs, flavored with Dijon mustard, lemon juice, and fresh chives for a delicious and gluten-free salad.
Ingredients
Scale
Main Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives or green onions
- Salt and pepper to taste
- Optional: pinch of paprika or red pepper flakes
Instructions
- Mash the Avocado: In a medium bowl, mash the ripe avocado with the lemon juice until mostly smooth to prevent browning and add a fresh citrus flavor.
- Mix in Dressing: Add mayonnaise (or Greek yogurt) and Dijon mustard to the mashed avocado and mix until well combined, creating a creamy dressing base.
- Combine with Eggs and Chives: Fold in the chopped hard-boiled eggs and fresh chives or green onions, gently stirring to coat all pieces evenly without breaking the eggs apart.
- Season: Season the egg salad with salt and pepper to taste. For added flavor and a hint of spice, sprinkle with paprika or red pepper flakes if desired.
- Serve: Serve immediately on toast, inside a sandwich, or over a bed of fresh greens for a light meal.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- To keep the salad green longer, press plastic wrap directly onto the surface before refrigerating.
- Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
