Ingredients
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, diced
- 2 tbsp plain Greek yogurt or mayonnaise
- 1 tbsp lemon or lime juice
- 1 tsp Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tbsp red onion or green onion, finely chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1–2 tbsp fresh herbs (parsley, chives, or cilantro), chopped
- Salt and freshly ground black pepper, to taste
- 2 cups mixed salad greens or baby spinach (for serving)
Instructions
- Chop the hard-boiled eggs into bite-sized pieces.
- In a bowl, mash the avocado lightly with a fork, leaving some chunks for texture.
- Mix in Greek yogurt or mayonnaise, lemon or lime juice, and Dijon mustard until creamy.
- Fold in chopped eggs, celery, onion, and optional cherry tomatoes.
- Season with salt, pepper, and fresh herbs to taste.
- Layer salad greens or spinach in serving bowls and top with the avocado egg salad.
- Garnish with extra herbs and a drizzle of olive oil or lemon juice if desired. Serve immediately.
Notes
- Add jalapeño or cayenne for a spicy kick.
- Include cucumber, radish, or pumpkin seeds for crunch.
- Swap in dill or basil for a different herb flavor.
- Mix in bacon, salmon, or grilled chicken for added protein.
- Use chickpeas instead of eggs for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for boiling eggs if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/3 of recipe)
- Calories: 260
- Sugar: 2g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
