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–+ servings
Bowl of avocado egg salad garnished with green onions and dill

Creamy Avocado Egg Salad

A rich and healthy egg salad bursting with creamy avocado and fresh herbs, perfect for sandwiches, wraps, or a bed of greens.
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Prep Time 10 minutes
Cook Time 14 minutes
Inactive Time 10 minutes
Total Time 34 minutes
Servings: 4
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 273
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large eggs for boiling and chopping
  • 1 ½ large avocados pitted peeled and diced ripe and creamy
  • 3 teaspoons fresh lemon juice for brightening the avocado
  • 3 tablespoons plain Greek yogurt or mayonnaise for creaminess
  • 1 ½ teaspoons Dijon mustard or yellow mustard for tangy flavor
  • 4 green onions white and light green parts only chopped for mild onion flavor
  • 1 ½ tablespoons fresh chives chopped for gentle herbal notes
  • 1 ½ teaspoons fresh dill chopped optional for an herbal accent
  • salt and black pepper to taste to season the salad

Method
 

  1. Fill a medium saucepan with enough water to cover the eggs by about an inch. Heat over high until the water reaches a rolling boil.
  2. Gently lower the eggs into the boiling water using a slotted spoon, then adjust heat to maintain a gentle rolling boil. Boil for 14 minutes.
  3. Transfer the eggs immediately to a bowl filled with ice water and let them chill for 5 minutes. Peel the eggs once cooled.
  4. Place the diced avocado in a medium mixing bowl and drizzle with lemon juice. Toss lightly to coat the avocado evenly.
  5. Chop the boiled eggs and add them to the bowl with avocado. Add Greek yogurt (or mayonnaise), Dijon mustard, green onions, chives, and dill (if using). Stir gently and season with salt and pepper.
  6. Serve the avocado egg salad in sandwiches, on toasted bread, wrapped in lettuce, or over a bed of greens as desired.

Nutrition

Serving: 1 servingCalories: 273kcalCarbohydrates: 11gProtein: 12gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 246mgSodium: 137mgPotassium: 663mgFiber: 7gSugar: 2gVitamin A: 754IUVitamin C: 16mgCalcium: 82mgIron: 2mg

Notes

Serve this creamy avocado egg salad right after preparing it to enjoy the vibrant flavors and prevent browning. It’s flexible enough to swap herbs or onions based on what you have in your fridge!

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