Description
A healthy twist on traditional egg salad using creamy avocado and Greek yogurt instead of mayonnaise. This no-mayo avocado egg salad is a nutritious, flavorful, and easy-to-make recipe perfect for a quick lunch or snack, ready in just 15 minutes.
Ingredients
Salad Base
- 2 large ripe avocados
- ½ cup Greek yogurt
- 1 tsp Dijon mustard
Eggs
- 6 hard-boiled eggs
Seasoning and Garnish
- Scallions or chives, thinly sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Avocado Mixture: Mash the ripe avocados with a fork until creamy. Then combine well with Greek yogurt and Dijon mustard until smooth and evenly mixed.
- Mash Some Eggs: Roughly mash 2 of the hard-boiled eggs with a fork and gently fold them into the avocado cream, combining for texture and flavor.
- Add Remaining Eggs: Chop the remaining 4 hard-boiled eggs into small pieces and add them to the avocado and egg mixture, folding it all together evenly.
- Add Scallions/Chives: Slice scallions or chives into small rings and incorporate them into the salad for freshness and a mild onion flavor.
- Season: Season the salad thoroughly to taste with salt and freshly ground black pepper, adjusting seasoning as needed for balance.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Hard-boil eggs ahead of time for quicker preparation.
- Adjust Greek yogurt quantity to achieve desired creaminess.
- Serve chilled or at room temperature as a sandwich filling, salad topping, or with crackers.
- Optional: Add a squeeze of lemon juice to the avocado mixture to prevent browning and add brightness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for boiling eggs if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
