Creamy Avocado Egg Salad Bliss
Velvety avocado meets classic egg salad for a bright, protein-packed spread with lemon, Dijon, and fresh chives—perfect for sandwiches, lettuce cups, or toast.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 eggs hard-boiled and peeled; large
- 2 ripe avocados
- 0.25 cup plain Greek yogurt 2% or whole; use mayonnaise for classic flavor
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.5 cup celery, finely diced
- 0.25 cup red onion, finely minced
- 2 tablespoons fresh chives, chopped
- 0.75 teaspoon kosher salt to taste
- 0.25 teaspoon black pepper freshly ground
- 1 teaspoon everything bagel seasoning optional
- 0.25 teaspoon smoked paprika optional, for garnish
Instructions
Preparation Steps
- Boil the eggs: Place eggs in a saucepan, cover with cold water by 1 inch, bring to a rolling boil, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath for 5 minutes, then peel.
- Prep aromatics: Finely dice the celery and red onion and chop the chives.
- Make the creamy base: In a mixing bowl, mash the avocados with Greek yogurt, lemon juice, Dijon, salt, and pepper until mostly smooth with a few small chunks.
- Chop the eggs and fold them into the avocado mixture along with the celery, red onion, and chives.
- Adjust to taste: Add more lemon, salt, or pepper as needed. Stir in everything bagel seasoning if using.
- Serve immediately on toast, bagels, crackers, or in lettuce cups. Sprinkle with smoked paprika if desired.
Notes
For a richer, classic taste, swap the Greek yogurt with mayonnaise. Leftovers keep up to 2 days in the fridge; press plastic wrap directly onto the surface to minimize browning.