Oh yes 🥑🥚—Avocado Egg Salad is creamy, flavorful, and a lighter twist on classic egg salad. It’s perfect for sandwiches, wraps, or on toast. Here’s a detailed recipe:
Avocado Egg Salad
Ingredients
- 4–6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1–2 tsp lemon or lime juice
- 2–3 tbsp mayonnaise (optional, can use Greek yogurt for lighter version)
- 1 tsp Dijon mustard (optional)
- 1–2 green onions, finely chopped
- Salt & pepper to taste
- Optional: paprika, cayenne, or fresh herbs (parsley, dill)
Instructions
- Prepare avocado
- Mash the avocado in a bowl until smooth (leave some small chunks if you like texture).
- Mix in lemon or lime juice to prevent browning.
- Mix eggs and avocado
- Add chopped hard-boiled eggs to the mashed avocado.
- Stir in mayonnaise or yogurt and mustard (if using).
- Add seasonings
- Fold in green onions.
- Season with salt, pepper, and optional spices or herbs. Taste and adjust.
- Serve
- On toasted bread, crackers, lettuce wraps, or enjoy on its own.
💡 Tips / Variations
- Extra flavor: Add a pinch of smoked paprika or a dash of hot sauce.
- Crunchy twist: Fold in diced celery, bell pepper, or pickles.
- Meal prep: Store in an airtight container in the fridge up to 1–2 days—avocado may brown slightly, so add a little extra lemon juice if needed.
- Low-carb option: Serve in lettuce cups or on sliced cucumbers.
If you want, I can give a super quick 5-minute microwave version of hard-boiled eggs to make this even faster for lunch prep 🕒.
Do you want me to give that version too?
