Avocado Egg Salad
Creamy, nutritious, and bursting with fresh flavors, this Avocado Egg Salad is the ultimate upgrade to your classic egg salad recipe! Featuring perfectly cooked eggs, ripe avocados, tangy lemon juice, and a blend of Greek yogurt and mayonnaise for a dreamy texture, this dish is both wholesome and satisfying. The addition of Dijon mustard, fresh dill, and chives imparts an herby zest, while finely diced red onion adds a delightful crunch. Ready in just 25 minutes, this protein-packed salad is versatile enough to be served on toast, as a sandwich filling, or paired with crisp greens for a light, refreshing meal. Perfect for meal prep or quick lunches, this avocado twist on egg salad delivers on flavor, health benefits, and convenience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 2 pieces ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives
- 1 tablespoon fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup red onion
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water. Bring to a boil over medium-high heat.
Once the water reaches a boiling point, cover the pan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool. Let them sit for at least 5 minutes.
Once cooled, peel the eggs and chop them into small pieces. Set aside.
Cut the avocados in half and remove the pits. Scoop the flesh into a large mixing bowl and roughly mash with a fork, leaving some chunks for texture.
Add in the lemon juice, Greek yogurt, mayonnaise, and Dijon mustard. Stir to combine until you have a creamy mixture.
Finely chop the fresh chives and dill, then add them to the avocado mixture.
Mix in the chopped eggs and finely diced red onion, stirring gently to combine all ingredients.
Season the salad with salt and black pepper to taste. Mix well.
Serve the avocado egg salad immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 254% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
