Avocado Egg Salad
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Fork
- 1 tablespoon measure
- 1 teaspoon measure
Ingredients
- 6 large eggs
- 1 medium avocado ripe
- 2 tablespoon plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2 tablespoon red onion finely minced
- 2 tablespoon celery finely chopped
- 1 tablespoon fresh chives finely chopped
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper freshly ground
- 4 slices whole-grain bread toasted optional
- 4 leaves lettuce optional for serving
Instructions
- Place the eggs in the saucepan, cover with cold water by about 1 inch, and bring to a gentle boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
- While the eggs cook, finely chop the red onion, celery, and chives on the cutting board and set aside.
- After 10 minutes, drain the hot water, run the eggs under cold water, and let them cool until comfortable to handle.
- Peel the cooled eggs and roughly chop them on the cutting board.
- In the medium mixing bowl, add the peeled avocado and mash it with a fork until mostly smooth.
- Stir the Greek yogurt (or mayonnaise), Dijon mustard, and lemon juice into the mashed avocado until well combined.
- Add the chopped eggs, red onion, celery, and chives to the bowl and gently fold everything together.
- Season the salad with salt and black pepper, then taste and adjust seasoning or lemon juice as desired.
- Serve the avocado egg salad immediately on toasted whole-grain bread with lettuce, or chill briefly before serving if preferred.
Notes
For best results, use a just-ripe avocado that yields slightly to gentle pressure so it mashes smoothly without browning too quickly, and make sure the eggs are fully cooled before mixing so they don’t warm and soften the avocado mixture too much. You can prepare the eggs a day ahead and refrigerate them to streamline prep, and finely chopping the onion and celery keeps the texture creamy rather than chunky. Adjust creaminess by adding an extra spoon of yogurt or mayonnaise, and brighten the flavor with a bit more lemon or a pinch of smoked paprika. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface of the salad to slow avocado browning, and use within 1–2 days for best color and taste.
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