Description
This Creamy Avocado Egg Salad combines the rich, buttery texture of ripe avocados with tender boiled eggs, fresh herbs, and a tangy lime dressing. Enhanced with Greek yogurt for creaminess and a hint of crunch from red onion, this salad is a healthy, flavorful dish perfect for a light lunch or a nutritious snack.
Ingredients
Scale
Salad Ingredients
- 2 pieces Ripe Avocados (look for avocados that yield slightly to pressure)
- 4 large Eggs (boiled until firm yet tender)
- 1 tablespoon Fresh Lime Juice
- 1/4 cup Fresh Herbs (cilantro or dill, finely chopped)
- Salt to taste
- Freshly Cracked Black Pepper to taste
- 1/4 small Red Onion (finely diced)
- 1/4 cup Plain Greek Yogurt
Instructions
- Boil the Eggs: Place four large eggs in a pot and cover them with cold water, ensuring they are submerged by at least an inch. Bring the water to a rolling boil over medium-high heat.
- Cook and Cool the Eggs: Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 9 to 12 minutes according to desired doneness. Then transfer eggs to an ice bath to stop cooking and cool.
- Prepare the Avocados: Slice two ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash with a fork until creamy but still with some chunks remaining for texture.
- Peel and Chop Eggs: Peel the cooled eggs under running water for easier shell removal. Chop eggs into small pieces and add them to the mashed avocado bowl.
- Add Lime Juice: Pour fresh lime juice over the avocado and eggs to enhance flavor and delay browning of the avocado.
- Add Fresh Herbs: Finely chop cilantro or dill and mix into the bowl to add aromatic freshness.
- Add Red Onion: Fold in finely diced red onion to provide a crunchy texture and balanced sharpness.
- Add Greek Yogurt: Incorporate plain Greek yogurt into the mixture to add creaminess and a tangy depth to the salad.
- Season the Salad: Add salt and freshly cracked black pepper to taste. Gently stir to combine without mashing the eggs too much.
- Adjust Seasoning: Taste the salad and add more lime juice, salt, or pepper as preferred for a more pronounced flavor.
- Serve or Store: Transfer to a serving bowl or individual plates. Garnish with additional herbs if desired for color and presentation.
- Refrigerate if Needed: Serve immediately for best texture and flavor, or cover and refrigerate for up to a few hours if preparing ahead.
Notes
- Use ripe but firm avocados to ensure good texture.
- The lime juice helps keep the avocado from browning.
- You can substitute Greek yogurt with mayonnaise if preferred, but it will change the flavor profile.
- Fresh herbs can be varied; parsley or chives work nicely as alternatives.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
