Description
This creamy and flavorful Avocado Egg Salad combines ripe avocado, hard-boiled eggs, Greek yogurt, fresh herbs, and a zesty lemon juice dressing, creating a nutritious and delicious twist on traditional egg salad. Perfect as a sandwich filling or a light salad served on lettuce wraps.
Ingredients
Scale
Main Ingredients
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, optional and to taste
- Extra virgin olive oil, small drizzle
For Serving
- Bread or lettuce wrap (Ciabatta rolls recommended)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl. Immediately add the lemon juice to the avocado to prevent browning. Use a fork to lightly mash the avocado with the lemon juice until creamy but still slightly chunky.
- Mix the egg salad: To the mashed avocado, add the coarsely chopped hard-boiled eggs, Greek yogurt, finely chopped celery, shallot, parsley, and dill. Season the mixture with a good pinch of kosher salt, ground black pepper, and optional red pepper flakes for a touch of heat. Drizzle in a small amount of extra virgin olive oil and mix all ingredients together until well combined. For best flavor, cover and refrigerate if not serving immediately.
- Serve: Garnish the egg salad with additional fresh parsley and dill. Serve the salad on its own, wrapped in romaine lettuce leaves for a low-carb option, or spread onto sliced ciabatta rolls to make a flavorful sandwich. Add extra romaine lettuce inside the sandwich for added crunch and freshness. Serve immediately for optimal taste and texture.
Notes
- Use fresh lemon juice to prevent the avocado from browning and add brightness to the salad.
- Greek yogurt adds creaminess while reducing the fat content compared to mayonnaise.
- Hard boil eggs carefully to avoid green rings and ensure a tender yolk.
- Adjust seasoning to taste, especially salt and red pepper flakes.
- This egg salad can be made ahead and refrigerated for up to 2 days, but it’s best enjoyed fresh.
- Optional: Add a teaspoon of Dijon mustard for extra tang if desired.
- For a dairy-free version, substitute Greek yogurt with vegan yogurt or additional avocado.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for hard boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Avocado egg salad, healthy egg salad, avocado recipes, easy salad, lunch ideas, low fat salad, Greek yogurt egg salad
