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As food enthusiasts continue to embrace healthier eating habits, avocado-based dishes have surged in popularity, captivating palates with their creamy texture and rich flavor. Among the myriad of avocado recipes, the creamy avocado egg salad stands out as a delightful combination of taste and nutrition. This dish is not only easy to prepare but also offers a refreshing twist on the classic egg salad, making it a perfect choice for lunch, brunch, or even as a hearty snack.

Creamy Avocado Egg Salad

Discover the delicious and nutritious creamy avocado egg salad that's perfect for your next meal! This easy-to-make dish combines protein-rich eggs, creamy avocados, and fresh veggies for a satisfying lunch or snack. Enjoy it on whole grain toast, in lettuce wraps, or with crackers. Packed with heart-healthy fats and essential vitamins, this salad not only tastes great but also supports your health. Explore customizing it with your favorite ingredients for a personal touch!
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Ingredients
  

4 large eggs

1 ripe avocado, pitted and peeled

2 tablespoons Greek yogurt or mayonnaise

1 teaspoon Dijon mustard

1 tablespoon lime juice (freshly squeezed)

1/4 cup finely chopped red onion

1/4 cup diced cucumber

1/4 cup chopped fresh cilantro

Salt and pepper, to taste

Optional: a pinch of cayenne pepper for heat

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for about 10-12 minutes. Afterward, transfer the eggs to an ice bath to cool for a few minutes.

    Prepare the Avocado Mixture: In a large mixing bowl, mash the ripe avocado with a fork until smooth but still slightly chunky. Stir in the Greek yogurt or mayonnaise, Dijon mustard, and lime juice. Mix well to combine.

      Chop the Eggs: Once the boiled eggs are cool, peel and chop them into small pieces. Add the chopped eggs to the avocado mixture.

        Add Vegetables and Herbs: Stir in the finely chopped red onion, diced cucumber, and chopped cilantro. Mix until everything is well combined.

          Season to Taste: Taste the mixture and season with salt, pepper, and cayenne pepper (if using) according to your preference.

            Serve: Serve the creamy avocado egg salad on whole grain toast, in lettuce wraps, or simply enjoy it with crackers. It can also be stored in the refrigerator for up to 3 days.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings