Description
This Zesty Avocado Egg Salad is a creamy, fresh, and healthy twist on classic egg salad. Made with ripe avocados, Greek yogurt, and bright lemon juice, it’s perfect for quick lunches, meal prep, or light dinners.
Ingredients
6 large eggs
2 medium ripe avocados (about 300g flesh total)
Dressing & Binding:
3 tablespoons plain Greek yogurt (2%)
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
Vegetables & Flavor:
4.5 tablespoons finely chopped celery
1.5 tablespoons chopped fresh parsley or dill
¼ teaspoon ground cumin
Seasoning:
Fine sea salt (to taste)
Freshly ground black pepper (to taste)
Instructions
Cook the Eggs:
Place eggs in a saucepan and cover with cold water (about 1 inch above). Bring to a boil, then turn off heat, cover, and let sit for 10–13 minutes.Cool the Eggs:
Transfer eggs to an ice bath and let cool for at least 5 minutes. Peel once cooled.Prepare the Base:
In a mixing bowl, mash the avocado with Greek yogurt, lemon juice, and olive oil until smooth or slightly chunky.Add Eggs:
Roughly chop the eggs and gently fold them into the avocado mixture.Mix & Season:
Add celery, herbs, cumin, salt, and pepper. Stir gently until combined.Serve:
Serve immediately on toast, in wraps, over greens, or as a dip with veggies.
Notes
Use ripe (but not overly soft) avocados for the best texture.
Add extra lemon juice to prevent browning if storing.
For a spicy kick, add chili flakes or hot sauce.
Best enjoyed fresh but can be stored up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad , Lunch
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 280 mg