Avocado Egg Salad

Creamy, nutritious, and bursting with fresh flavor, this Avocado Egg Salad is the perfect fusion of wholesome ingredients and bold taste. Packed with protein-rich hard-boiled eggs, buttery ripe avocados, and a zesty blend of Greek yogurt, lemon juice, and Dijon mustard, this twist on the classic egg salad offers both indulgence and healthfulness. Fresh chives, dill, and a hint of red onion add bright herbal notes and a delicate crunch, while its velvety texture comes together in just 25 minutes. Perfect as a light lunch, sandwich filling, or refreshing dip, this versatile dish caters to those craving a quick, satisfying, and nutrient-packed meal.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces large eggs
• 2 pieces ripe avocados
• 1 tablespoon lemon juice
• 2 tablespoons Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh chives
• 1 tablespoon fresh dill
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup red onion

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water. Bring to a boil over medium-high heat.

Step 2

Once the water reaches a boiling point, cover the pan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.

Step 3

After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool. Let them sit for at least 5 minutes.

Step 4

Once cooled, peel the eggs and chop them into small pieces. Set aside.

Step 5

Cut the avocados in half and remove the pits. Scoop the flesh into a large mixing bowl and roughly mash with a fork, leaving some chunks for texture.

Step 6

Add in the lemon juice, Greek yogurt, mayonnaise, and Dijon mustard. Stir to combine until you have a creamy mixture.

Step 7

Finely chop the fresh chives and dill, then add them to the avocado mixture.

Step 8

Mix in the chopped eggs and finely diced red onion, stirring gently to combine all ingredients.

Step 9

Season the salad with salt and black pepper to taste. Mix well.

Step 10

Serve the avocado egg salad immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld together before serving.

Nutrition Facts

Serving size	613.7 grams (613.7g)

Amount per serving	% Daily Value*
Calories	921

Total Fat 76.70g	98%
Saturated Fat 13.80g	69%
Polyunsaturated Fat 0.00g
Cholesterol 761mg	254%
Sodium 1646mg	72%
Total Carbohydrate 39.30g	14%
Dietary Fiber 21.20g	76%
Total Sugars 3.80g
Protein 33.00g	66%

Vitamin D 160IU	800%
Calcium 190mg	15%
Iron 6mg	34%
Potassium 1831mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 13.5%

Carbs: 16.0%