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Egg salads have long been a staple in many households, celebrated for their simplicity and delightful flavors. Whether enjoyed as a sandwich filling, a dip with crackers, or served on a bed of greens, egg salad offers a convenient and satisfying meal option. In recent years, the addition of avocados has taken this classic dish to new heights. The creamy texture and rich nutrients of avocados complement the protein-packed eggs, creating a dish that is not only delicious but also incredibly nourishing.

Creamy Avocado Egg Salad

Try this Avocado Bliss Egg Salad for a nutritious twist on a classic favorite! Packed with protein-rich eggs and creamy avocados, this recipe offers a delightful flavor profile that's perfect for any occasion. It's versatile enough to serve in sandwiches, wraps, or even lettuce cups. With fresh veggies and a zing of Dijon mustard, each bite is refreshing and satisfying. Whether for lunch, dinner, or a brunch gathering, this salad is sure to impress. Enjoy the easy preparation and the health benefits of this delicious dish!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup diced red onion

1/4 cup diced celery

2 tablespoons chopped fresh chives

Salt and pepper to taste

Optional: a pinch of cayenne pepper for a kick

Fresh lettuce leaves (for serving)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit for 12 minutes.

    Prepare the Avocado: While the eggs are resting, cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until creamy but still slightly chunky.

      Mix the Dressing: Add the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Stir until fully combined.

        Chop the Vegetables: Dice the red onion and celery finely and chop the fresh chives. Add them to the avocado mixture for a burst of flavor and crunch.

          Peel and Chop the Eggs: After 12 minutes, transfer the eggs to a bowl of cold water to cool. Once they are cool enough to handle, peel the eggs and chop them into small pieces.

            Combine Everything: Gently fold the chopped eggs into the avocado mixture until well coated. If desired, add a pinch of cayenne pepper for extra heat.

              Taste and Adjust: Taste the egg salad and make any adjustments to the seasoning with additional salt, pepper, or lemon juice.

                Serve: Spoon the creamy avocado egg salad onto fresh lettuce leaves or serve with whole-grain bread, crackers, or as a filling in a sandwich.

                  Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings