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Homemade Creamy Avocado Egg Salad photo

Creamy Avocado Egg Salad

This Creamy Avocado Egg Salad is a delicious twist on a classic! Packed with flavor and nutrients, it's perfect for sandwiches or wraps.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 avocados peeled, deseeded, and chopped
  • 1/4 cup mayonnaise or yogurt for a healthier version
  • 1/4 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 8 hard-boiled eggs peeled and chopped
  • 1/2 cup celery finely chopped
  • 1/2 small red onion chopped
  • 1 teaspoon stone-ground mustard
  • 1 tablespoon dill freshly chopped
  • 1 tablespoon green onion chopped
  • 1/4 teaspoon kosher salt adjust to taste
  • Ground black pepper to taste
  • 1/2 teaspoon paprika sweet or smoked
  • Chopped chives for garnish
  • Chopped green onion additional garnish

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Fork

Method
 

Stepwise Method:
  1. Start by gathering all the ingredients needed for your Creamy Avocado Egg Salad. Make sure your avocados are ripe for the best flavor and creaminess.
  2. Place your eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes, then cool them in cold water before peeling.
  3. In a mixing bowl, add the chopped avocados. Use a fork to mash them to your desired consistency—smooth or chunky, depending on your preference.
  4. To the mashed avocado, add the mayonnaise, Greek yogurt, and lemon juice. Mix until well combined.
  5. Gently fold in the chopped hard-boiled eggs, celery, red onion, stone-ground mustard, dill, and green onion. Be careful not to mash the eggs too much; you want some chunks for texture!
  6. Add the kosher salt, ground black pepper, and paprika to taste. Mix everything together gently to combine the flavors.
  7. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld. Serve the salad chilled, garnished with chopped chives and additional green onions if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For best results, add avocado just before serving to prevent browning.
  • Feel free to customize with your favorite herbs or vegetables.