Description
Elevate your classic egg salad with the creamy richness of avocado in this fresh and healthy recipe. Perfect for sandwiches, wraps, or as a standalone dish, this avocado egg salad is a quick, nutritious meal that’s bursting with flavor.
Ingredients
Main Ingredients
- 4 large hard-boiled eggs, chopped
- 4 large hard-boiled egg whites (reserve yolks for another use if preferred)
- 1 medium ripe Hass avocado, diced
- 1 tablespoon light mayonnaise
- 1 tablespoon fat-free plain yogurt (substitute with mayo for Whole30)
- 1/2 tablespoon finely chopped chives
- 2 teaspoons red wine vinegar
- 1/2 teaspoon kosher salt
- Pinch of freshly ground black pepper
Instructions
. Prepare the Ingredients
- Peel and chop the hard-boiled eggs into small pieces. Dice the avocado into 1/2-inch chunks.
- Ensure all ingredients are ready for easy assembly.
2. Mash the Base
- In a medium mixing bowl, combine the avocado, mayonnaise, yogurt, red wine vinegar, salt, and black pepper.
- Mash with a fork until the mixture is smooth and creamy.
3. Fold in the Eggs
- Gently fold in the chopped eggs and egg whites, mixing until well combined. Be careful not to overmix to maintain some texture.
4. Serve and Enjoy
- Serve immediately on toast, in a sandwich, or as a dip with crackers and fresh veggies.
- For best results, garnish with additional chives or a sprinkle of black pepper.
Notes
- Prevent Browning: To keep the avocado fresh and green, press plastic wrap directly onto the surface of the salad or mix in a small squeeze of lemon juice.
- Customize to Taste: Adjust seasoning or add extra vinegar for more tang.
- Storage: Store in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American