Creamy Avocado Egg Salad
User Reviews
5
Creamy Avocado Egg Salad
Description
The recipe starts by mashing peeled, deseeded avocado with fresh lemon juice to add acidity and prevent browning while leaving small chunks for texture. Mayonnaise and Greek yogurt are stirred in to build creaminess and bind the salad ingredients. Hard-boiled eggs are chopped into small pieces and combined with finely chopped celery and red onion, offering crunch and sharpness. Stone-ground mustard and a mix of dill and green onion provide savory, herbal accents.
The salad is seasoned with kosher salt, black pepper, and a touch of paprika, enhancing depth and slight smokiness. After mixing, it is chilled to allow flavors to meld. Garnishing with fresh chives, green onion, and an extra sprinkle of paprika adds visual appeal and subtle flavor boosts.
This salad can be served as a sandwich filling, on greens, or as a side dish. The avocado enriches the traditional egg salad with healthy fats and a creamy texture without overpowering the eggs.
Ingredients
- 2 avocado peeled, deseeded and chopped
- 1/4 cup mayonnaise use yogurt for a healthier version
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice fresh
- 8 egg peeled and chopped, hard-boiled
- 1/2 cup celery finely chopped
- 1/2 red onion chopped, small
- 1 teaspoon mustard stone-ground
- 1 tablespoon dill chopped
- 1 tablespoon green onion chopped
- 1/4 teaspoon kosher salt or to taste
- black pepper to taste, ground
- 1/2 teaspoon paprika sweet or smoked
Garnish:
- chives chopped
- green onion chopped
- paprika
Instructions
- In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
- Add mayo and greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
- Boil and peel the eggs and chop them into 1/4 inch pieces. Add them to a large bowl.
- Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
- Taste and adjust for salt and pepper.
- Refrigerate for 30 minutes before serving.
- Garnish with chopped chives, green onion and paprika before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings of about 1/2 cup
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 253mg | 84% |
| Sodium | 263mg | 11% |
| Potassium | 456mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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