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–+ servings

Avocado Egg Salad

A quick and creamy avocado egg salad that's perfect for lazy Sundays or picnics, combining the richness of avocados with hard-boiled eggs and zesty flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Hass avocados preferred for creaminess.
  • 4 pieces hard-boiled eggs Overboiled occasionally, but still tasty!
  • 1 tablespoon Dijon mustard Preferably Grey Poupon, but any will do.
  • 2 tablespoons Greek yoghurt Keeps the dish creamy without adding too many calories.
  • 1 small onion, finely chopped Adds significant flavor.
  • 1 tablespoon lemon juice Freshly squeezed for brightness.
  • Salt and pepper, to taste Use sea salt or as preferred.
  • Optional: red pepper flakes For those who like a bit of heat.

Method
 

Preparation
  1. Start by boiling the eggs. Place them in a pot, cover with water, and set on high heat. Bring to a gentle boil, cover, and remove from heat.
  2. While the eggs are cooling, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash them with a fork until smooth but still chunky.
  3. Add the hard-boiled eggs, mustard, Greek yoghurt, chopped onion, lemon juice, salt, and pepper to the mashed avocado. Gently fold everything together until combined.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 3gSodium: 250mgFiber: 5gSugar: 1g

Notes

Serve in a ceramic bowl or on crispy lettuce. Pairs well with crunchy whole-grain toast or fresh veggies. Leftovers taste even better the next day!
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