Absolutely! A Creamy Avocado Egg Salad is a fresh, healthy twist on the classic, packed with protein, healthy fats, and flavor. Here’s a full recipe:
Creamy Avocado Egg Salad
Makes 2–3 servings
Ingredients
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4 hard-boiled eggs, peeled and chopped
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1 ripe avocado
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1–2 tsp lemon or lime juice (to taste)
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2 tbsp plain Greek yogurt or mayonnaise
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1 tsp Dijon mustard (optional)
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1–2 green onions, finely chopped
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Salt and pepper, to taste
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Optional extras: chopped cilantro, paprika, or diced celery
Instructions
1. Prepare the Avocado:
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In a medium bowl, mash the avocado with a fork until creamy.
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Add lemon or lime juice to prevent browning and add tang.
2. Mix Ingredients:
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Add Greek yogurt (or mayo), Dijon mustard, and mix until smooth.
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Gently fold in chopped eggs and green onions.
3. Season:
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Add salt, pepper, and any optional extras to taste.
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Mix gently to avoid mashing the eggs too much — you want a slightly chunky texture.
4. Serve:
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Serve on toasted bread, in a wrap, on crackers, or over a bed of greens.
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Optional: Garnish with a sprinkle of paprika or chopped herbs.
Tips
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Use ripe avocado for maximum creaminess.
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If you want extra flavor, add a dash of hot sauce or smoked paprika.
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For a lower-carb option, serve in lettuce wraps instead of bread.
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Can be stored in the fridge for up to 1–2 days; avocado may brown slightly — a little lemon juice helps prevent this.
If you want, I can also give a “super creamy, no-mayo version” that uses only avocado and yogurt, making it extra healthy and keto-friendly.