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In recent years, avocado-based dishes have taken the culinary world by storm, captivating food enthusiasts with their rich flavor, creamy texture, and versatility. From avocado toast to guacamole, the humble avocado has successfully carved its niche in modern cuisine. Among the myriad of avocado recipes, the Creamy Egg Avocado Salad stands out as a delicious and nutritious option that combines the creaminess of avocados with the wholesome goodness of eggs. This salad is not just a feast for the taste buds; it is also a powerhouse of nutrition.

Creamy Egg Avocado Salad

Looking for a satisfying vegetarian lunch option that’s also low-carb? Try the Creamy Egg Avocado Salad from afterka! Packed with protein and healthy fats, this colorful dish is perfect for a nutritious meal that keeps you energized throughout the day. VegetarianLunch LowCarbLunch HealthyRecipes AvocadoSalad MealPrep Nutrition CleanEating
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon mayonnaise (optional for extra creaminess)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro or parsley

Salt and pepper to taste

Optional garnish: cherry tomatoes or microgreens

Instructions
 

Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, let them cook for 9-12 minutes based on your desired firmness. For hard boiled, 12 minutes is ideal.

    While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until creamy but still slightly chunky.

      After the eggs are done cooking, transfer them to an ice bath for about 5 minutes to cool. When cool, peel the eggs and chop them into bite-sized pieces.

        Add the chopped eggs, Greek yogurt, mayonnaise (if using), Dijon mustard, lemon juice, red onion, and herbs to the mashed avocado. Gently fold everything together until well combined but still retaining some texture.

          Season with salt and pepper to taste. Adjust any ingredients to your preference (add more mustard for tanginess or yogurt for creaminess).

            Serve the creamy egg avocado salad on toast, with crackers, or in a wrap. Optional: Garnish with cherry tomatoes or microgreens for a pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4