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–+ servings
Melany

Creamy Avocado Egg Salad Recipe: A Fresh and Healthy Twist

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

. Prepare the Ingredients
  1. Peel and chop the hard-boiled eggs into small pieces. Dice the avocado into 1/2-inch chunks.
  2. Ensure all ingredients are ready for easy assembly.
2. Mash the Base
  1. In a medium mixing bowl, combine the avocado, mayonnaise, yogurt, red wine vinegar, salt, and black pepper.
  2. Mash with a fork until the mixture is smooth and creamy.
3. Fold in the Eggs
  1. 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
  1. Serve immediately on toast, in a sandwich, or as a dip with crackers and fresh veggies.
  2. 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.

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