Why You’ll Love This Recipe
This Avocado Egg Salad is the perfect balance of creamy, tangy, and savory. The avocado adds a buttery richness while keeping the salad light and healthy, while the Greek yogurt enhances the creaminess without being too heavy. The eggs provide protein, making this salad filling enough for a quick lunch or snack. The fresh chives, lemon juice, and olive oil add brightness and depth of flavor, making this salad a delicious and nutritious choice. Plus, it’s gluten-free, keto-friendly, and can be made in just a few minutes!
Ingredients
- 1 avocado
- 3 boiled eggs
- 2 tablespoons Greek yogurt
- 1/2 cup chives (chopped)
- Juice from half a lemon
- Extra virgin olive oil (to taste)
- Salt (to taste)
- Pepper (to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by boiling the eggs. Place them in a pot of water, bring it to a boil, and then simmer for about 9-10 minutes until the eggs are hard-boiled. Once cooked, peel the eggs and set them aside.
- In a mixing bowl, mash the avocado with a fork until smooth but still a little chunky.
- Chop the boiled eggs into small pieces and add them to the mashed avocado.
- Add the Greek yogurt, chopped chives, and lemon juice to the bowl. Stir everything together until well combined.
- Drizzle with extra virgin olive oil to taste, and season with salt and pepper to your liking.
- Serve immediately as a side dish, or enjoy it on top of toast, in a wrap, or with fresh veggies.
Servings and Timing
This recipe yields about 2-3 servings.
- Prep time: 10 minutes
- Cook time: 10 minutes (for boiling the eggs)
- Total time: 15-20 minutes
Variations
- Spicy Avocado Egg Salad: Add a chopped jalapeño or a dash of hot sauce to bring some heat to the salad.
- Herb variation: Swap out chives for other fresh herbs like parsley, dill, or cilantro for a different flavor profile.
- Add crunchy vegetables: Try adding finely chopped celery or cucumber for extra crunch and freshness.
- Low-carb wrap: For a keto-friendly meal, serve the egg salad in a low-carb wrap or lettuce leaves instead of bread.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that avocado can brown over time, so it’s best eaten fresh.
- Reheating: There’s no need to reheat this salad since it’s served cold, but you can enjoy it straight from the fridge.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make it a few hours ahead of time. Just be aware that the avocado may brown slightly. To prevent this, add a little extra lemon juice or store the salad in an airtight container to minimize air exposure.
2. Can I use mayonnaise instead of Greek yogurt?
Yes, you can substitute Greek yogurt with mayonnaise for a richer, more traditional egg salad taste. However, Greek yogurt adds a nice tang and creaminess without the heaviness of mayo.
3. How can I make this salad more filling?
To make this salad more filling, you can serve it over a bed of greens, or add extra protein by including diced chicken, turkey.
4. Can I use avocado that’s not fully ripe?
It’s best to use a ripe avocado, as it will have a smooth, creamy texture. If the avocado is not ripe enough, it will be difficult to mash, and the flavor will not be as rich.
5. Is this salad keto-friendly?
Yes, this avocado egg salad is keto-friendly! It’s low in carbs and high in healthy fats from the avocado and olive oil, making it a great choice for anyone following a ketogenic diet.
6. Can I add other vegetables to the salad?
Yes, you can add veggies like finely chopped cucumber, bell peppers, or tomatoes for extra crunch and flavor. Just be sure to adjust the seasoning as needed.
7. How long will this salad keep in the fridge?
This salad will keep in the refrigerator for about 1-2 days. However, the avocado will start to brown over time, so it’s best enjoyed fresh.
8. Can I add more lemon juice for extra tang?
Absolutely! If you like a more tangy flavor, feel free to add more lemon juice to taste. You can also add a bit of lemon zest for an added citrus kick.
9. Can I use frozen boiled eggs?
It’s not recommended to use frozen boiled eggs, as the texture can change. It’s best to use fresh, hard-boiled eggs for this recipe.
10. How can I make this salad spicier?
For a spicy kick, add some finely chopped jalapeños, red pepper flakes, or a dash of your favorite hot sauce to the salad.
Conclusion
The Best Avocado Egg Salad is a deliciously creamy and nutritious option that’s perfect for anyone looking for a quick, healthy meal. Packed with protein from the eggs, healthy fats from the avocado, and a fresh, zesty flavor from the lemon and chives, this salad is both satisfying and refreshing. Whether you enjoy it on its own, in a wrap, or on top of toast, this avocado egg salad is sure to become a favorite in your meal rotation!
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Best Avocado Egg Salad
The Best Avocado Egg Salad is a creamy, healthy twist on the classic egg salad. With the richness of avocado, the tang of Greek yogurt, and the freshness of chives and lemon, this salad is low-carb, keto-friendly, and packed with protein. Perfect for a light lunch or snack, it’s quick to make and offers a satisfying combination of flavors. Enjoy it on its own, with toast, or in a wrap for a nutritious, refreshing meal!
- Total Time: 15-20 minutes
- Yield: 2-3 servings
Ingredients
1 avocado
3 boiled eggs
2 tablespoons Greek yogurt
1/2 cup chives (chopped)
Juice from half a lemon
Extra virgin olive oil (to taste)
Salt (to taste)
Pepper (to taste)
Instructions
-
Boil the eggs by placing them in a pot of water, bringing it to a boil, and simmering for 9-10 minutes. Once cooked, peel and set aside.
-
Mash the avocado with a fork until smooth but still slightly chunky.
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Chop the boiled eggs into small pieces and add to the mashed avocado.
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Stir in Greek yogurt, chopped chives, and lemon juice.
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Drizzle with extra virgin olive oil and season with salt and pepper to taste.
-
Serve immediately on toast, in a wrap, or with fresh veggies.
Notes
For a spicier version, add chopped jalapeño or hot sauce.
Store leftovers in an airtight container for up to 1-2 days, though the avocado may brown over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling the eggs)
- Category: Salad, Low-Carb
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian