Ingredients
Equipment
Method
Instructions
- Start by placing the eggs in a medium saucepan and covering them with water. Bring the water to a boil over high heat, then reduce the heat to low and let the eggs simmer for about 9-12 minutes. Once done, transfer the eggs to an ice bath to cool them down quickly, which makes peeling easier.
- While the eggs are cooling, finely chop the red onion and celery. Set them aside. In a separate bowl, mash the avocado until smooth, then mix in the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Once the eggs are cool, peel and chop them into small pieces. Add the chopped eggs to the bowl with the avocado mixture. Then, gently fold in the chopped red onion and celery until all ingredients are well combined.
- Taste your egg salad and adjust the seasoning with more salt, pepper, or lemon juice as desired. If you like, you can stir in some fresh dill or parsley for an extra pop of flavor.
- Scoop your egg salad onto your favorite bread for a sandwich, serve it on a bed of greens, or enjoy it with crackers. The choice is yours!
Notes
- Use ripe avocados for the best flavor and texture.
- Store in an airtight container in the fridge for up to 3 days.
- Feel free to mix in your favorite herbs for added flavor.