Avocado Egg Salad (Fresh & Healthy)

Avocado Egg Salad (Fresh & Healthy)

A creamy, protein-rich egg salad made lighter and fresher with ripe avocado instead of heavy mayo. It’s quick, nutritious, and perfect for toast, wraps, or a simple bowl.

Ingredients (Serves 2–3)

4 large eggs
1 ripe avocado
1–2 tbsp Greek yogurt (optional, for extra creaminess)
1 tbsp lemon or lime juice
1 tbsp red onion, finely chopped
1 tbsp fresh parsley or dill, chopped
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp mustard (optional, adds slight tang)
Chili flakes (optional, for heat)

Step-by-Step Instructions

1. Boil the eggs

Place eggs in a pot and cover with water.
Bring to a boil, then simmer for 9–10 minutes.
Cool in cold water, peel, and chop.

2. Prepare the avocado

Mash the avocado in a bowl until creamy but slightly chunky.
Add lemon or lime juice immediately to prevent browning.

3. Mix the salad

Add chopped eggs to the avocado.
Stir in yogurt (if using), onion, herbs, mustard, salt, and pepper.
Mix gently to keep texture.

4. Adjust & serve

Taste and adjust seasoning (more salt, lemon, or pepper if needed).
Serve immediately for best freshness.

Flavor & Texture

Creamy avocado base
Soft, rich boiled eggs
Fresh citrus brightness
Light crunch from onion
Herb-forward, clean flavor

Serving Ideas

On whole-grain or sourdough toast
In lettuce wraps for low-carb option
As a sandwich filling
With crackers or pita chips
On top of salad bowls