This Creamy Avocado Egg Salad is a simple and delicious recipe that combines the richness of ripe avocado with the protein-packed goodness of hard-boiled eggs. Perfect for a quick breakfast, lunch, or snack, this dish is creamy, flavorful, and versatile. Serve it on toasted sourdough, lettuce wraps, or crackers for a satisfying meal. It's a healthy twist on the classic egg salad that you'll love!
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Mash the avocado in a bowl until mostly smooth.
Add Greek yogurt, Dijon mustard, and lemon juice. Stir to combine.
Fold in the chopped hard-boiled eggs, season with salt, pepper, and garlic powder to taste, and mix until creamy.
Serve on toasted sourdough, lettuce wraps, or crackers.
For a chunkier texture, mash the avocado less and leave some pieces intact.
Use ripe avocados for the best creamy texture and flavor.
Add a pinch of paprika or chili flakes for a slight kick of heat.
Can I use mayonnaise instead of Greek yogurt?
Yes, you can substitute Greek yogurt with mayonnaise for a richer flavor.
How do I store leftover avocado egg salad?
Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the salad.
Can I make this recipe vegan?
To make this recipe vegan, you can use a plant-based yogurt or vegan mayo and substitute the eggs with tofu or chickpeas.
What can I serve with avocado egg salad?
You can serve it on toasted bread, in lettuce wraps, with crackers, or as a filling for sandwiches.
Can I add other ingredients to this salad?
Yes, you can add ingredients like chopped celery, red onion, or fresh herbs for extra flavor and texture.
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