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Creamy Avocado Egg Salad

A quick one-pot weeknight dinner that combines creamy avocados with hard-boiled eggs and fresh herbs.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Pot
  • Mixing Bowl

Ingredients

Ingredients

  • 2 pieces Ripe Avocados Look for avocados that yield slightly to pressure.
  • 4 large Eggs Boiled until firm yet tender.
  • 1 tablespoon Lime Juice Fresh lime juice is preferred.
  • 1/4 cup Fresh Herbs (Cilantro or Dill) Finely chopped.
  • to taste Salt
  • to taste Black Pepper Freshly cracked.
  • 1/4 small Red Onion Finely diced.
  • 1/4 cup Plain Greek Yogurt Adds creaminess and tang.

Instructions

  • Begin by boiling 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.
  • Once boiling, cover the pot and remove it from the heat. Allow the eggs to sit in the hot water for 9-12 minutes, depending on your desired doneness. After the time is up, transfer the eggs to an ice bath to stop the cooking process and cool them down.
  • While the eggs are cooling, prepare the avocados. Slice two ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until you achieve a creamy consistency with a few chunks remaining for texture.
  • Once the eggs are cool, peel them under running water to help remove the shells easily. Chop the eggs into small pieces and add them to the bowl with the mashed avocado.
  • Next, add the juice of one lime to the avocado and eggs. This will not only add flavor but also prevent the avocado from browning too quickly.
  • Finely chop a small handful of fresh herbs, either cilantro or dill, and add them to the mixture. This step brings an aromatic freshness that elevates the dish.
  • Finely dice a quarter of a small red onion and fold it into the salad. The onion adds a lovely crunch and a hint of sharpness that balances the creaminess of the avocado.
  • Incorporate a quarter cup of plain Greek yogurt into the mixture. This will give the salad a creamy texture and a slight tang, enhancing its flavor profile.
  • Season the salad with salt and freshly cracked pepper to taste. Stir gently to combine all the ingredients without mashing the eggs too much.
  • Once everything is combined, taste the salad and adjust the seasoning if necessary. If you prefer a more pronounced lime flavor, feel free to add a splash more juice at this stage.
  • Transfer the Creamy Avocado Egg Salad to a serving bowl or individual plates. If desired, garnish with additional fresh herbs for a pop of color and presentation.
  • Serve immediately for the best flavor and texture or cover and refrigerate for up to a few hours if preparing in advance.

Notes

This salad is best enjoyed fresh, but it can be made ahead of time for convenient meal prep.