Creamy Avocado Egg Salad Recipe
This mayo-free avocado egg salad is creamy, savory, and high in protein. Featuring a velvety base of ripe Hass avocado and Greek yogurt, it is the perfect healthy lunch for low-carb meal prep.
Equipment
- Medium mixing bowl
- Fork or pastry cutter
Ingredients
- 2 large ripe avocados
- 1/2 cup Greek Yogurt
- 1 tsp Dijon mustard
- 6 hard-boiled eggs
- scallions or chives
- salt
- black pepper
Instructions
Build the Avocado Base
- Scoop the avocado flesh into a medium bowl and mash it with a fork until it reaches your preferred texture, leaving a few soft lumps for a rustic feel.
- Stir in the Greek yogurt and Dijon mustard until the mixture becomes smooth, pale green, and creamy enough to hold soft ridges.
Create More Body with the Eggs
- Peel 2 of the hard-boiled eggs and mash them finely with a fork into a crumbly paste. Fold this into the avocado mixture to add body and a whipped texture.
- Peel the remaining 4 eggs and cut them into bite-sized chunks. Gently stir them into the bowl to maintain that classic egg salad contrast.
Finish and Season
- Slice the scallions or chives into thin rings and fold them through the salad for a fresh edge and vibrant color.
- Season with salt and black pepper to taste. For extra depth, stir in Everything Bagel seasoning, a pinch of smoked paprika, and a splash of lemon juice.
Notes
Storage Tip: Keep the salad in an airtight container for 2 to 3 days. Press plastic wrap directly onto the surface to prevent the avocado from browning.
Pro Tip: For easy-to-peel eggs without a green ring, cool them in an ice bath for 5 minutes immediately after boiling.
Safety Tip: Do not leave the salad at room temperature for more than 2 hours. Because it contains dairy and eggs, it is best served chilled.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.