Description
A creamy, tangy, and protein-rich avocado egg salad that blends ripe avocados, boiled eggs, Greek yogurt, and zesty lemon juice into a versatile dish perfect for sandwiches, wraps, or as a dip.
Ingredients
- Large Eggs: 6, hard-boiled and chopped
- Ripe Avocados: 2 medium, peeled and pitted
- Greek Yogurt: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Chives or Green Onion: 2 tablespoons, finely chopped
Instructions
- Preheat Your Equipment: No need to preheat, but have your pot and utensils ready to go.
- Combine Ingredients: In a bowl, mash the avocados with lemon juice, mustard, salt, pepper, and yogurt until creamy.
- Prepare Your Cooking Vessel: Boil your eggs in a pot of water for 10 minutes, then transfer to an ice bath to cool.
- Assemble the Dish: Peel and chop the eggs, then gently fold them into the avocado mixture. Stir in the chopped chives.
- Cook to Perfection: No additional cooking needed—just make sure everything is well mixed and creamy.
- Finishing Touches: Taste and adjust seasoning. Sprinkle with extra chives or a dash of paprika if desired.
- Serve and Enjoy: Spoon onto toast, pile into a wrap, or serve with crackers or veggie sticks.
Notes
- Use slightly overripe avocados for extra creaminess.
- Add lemon juice to keep the salad vibrant and prevent browning.
- Chill eggs in an ice bath for easy peeling.
- Press plastic wrap directly on the surface before storing to reduce oxidation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 190mg