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avocado egg salad recipe - Avocado Egg Salad served in a white bowl overhead view
Chloe

Avocado Egg Salad

avocado egg salad recipe made easy at home. A creamy, protein-packed no-cook salad that's ready in minutes and bursting with fresh Mediterranean flavors. Read
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Method

Ingredients
  

Main
  • 4 large eggs hard-boiled, peeled, and chopped
  • 2 medium ripe avocados pitted and flesh scooped out
  • 1/4 cup plain Greek yogurt or mayonnaise
  • 1 tbsp fresh lemon juice about 1/2 lemon
  • 1 tsp Dijon mustard optional
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh dill chopped, plus more for garnish
  • 2 tbsp fresh chives chopped
  • 1/4 tsp garlic powder or 1 small clove minced
  • to taste salt and black pepper
For Serving
  • 8 slices whole grain or sourdough bread toasted if desired
  • optional microgreens, radish slices, or cucumber for garnish

Method
 

  1. In a medium bowl, add the scooped avocado flesh. Mash with a fork until mostly smooth but with some small chunks remaining for texture.
  2. Add the chopped hard-boiled eggs, Greek yogurt (or mayo), lemon juice, Dijon mustard (if using), diced red onion, chopped dill, chives, garlic powder, salt, and pepper to the bowl with the avocado.
  3. Gently fold all ingredients together until well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  4. Spoon the avocado egg salad generously onto slices of bread. Garnish with extra fresh dill, chives, or other optional garnishes like microgreens. Serve immediately.