This avocado egg salad is the dreamy mash-up of creamy avocado and classic egg salad—with a fresh, zesty kick. It’s rich, satisfying, and loaded with good fats and protein, making it perfect for toast, wraps, or even straight off the spoon.
Serve it generously over your favorite crusty bread for a nourishing, fuss-free meal that feels fancy in minutes.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 0 minutes (if eggs are pre-boiled) ｜ 🍽 Servings 2–3 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Best eaten fresh, but can be stored in fridge up to 1 day
Ingredients List
- 4 hard-boiled eggs (peeled and chopped)
- 1 ripe avocado
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives or green onion
- Salt and pepper to taste
Instructions
- In a bowl, mash the avocado with lemon juice, mayo/yogurt, and Dijon until mostly smooth.
- Gently fold in the chopped eggs and chives.
- Season with salt and pepper to taste.
- Serve immediately over slices of toasted bread or crusty baguette.
- Recipe Notes / Tips
For chunkier texture, don’t over-mash the avocado or eggs. - Add diced celery or pickles for extra crunch.
- Want it dairy-free? Use vegan mayo or skip the creamy element entirely.
Nutrition Info (approx. per serving)
- Calories: 250
- Carbs: 6g
- Fat: 20g
- Protein: 12g
- Fiber: 5g
FAQs
- Q: Can I make it ahead?
- A: Yes, but it’s best eaten within 12–24 hours due to avocado browning.
- Q: How do I keep it green longer?
- A: Store with plastic wrap pressed directly on the surface to reduce oxidation.
- Q: Can I add herbs?
- A: Absolutely! Try parsley, dill, or basil for extra freshness.
Spread it thick and dig in—share your toast-topped creation and tag #the_food_pedia on Instagram! 🥑🍞✨
