Healthy Egg Salad - Eat With Clarity

Discover a fresh twist on a classic with this Zesty Avocado Egg Salad! This nutritious recipe combines creamy avocado, protein-rich eggs, and tangy Greek yogurt, making it a healthier alternative to traditional egg salad. Perfect for lunch, brunch, or snacks, it’s bursting with flavor and satisfying crunch from fresh vegetables. Enjoy it on its own, in a sandwich, or over greens. Elevate your meals with this delicious dish! #AvocadoEggSalad #HealthyEating #RecipeIdeas #MealPrep #BrunchRecipes

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Ingredients

6 large eggs

1 ripe avocado, mashed

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

1/4 cup finely chopped red onion

1/4 cup diced celery

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

Salt and pepper, to taste

Optional: lettuce leaves or whole grain bread for serving

Instructions

Boil the Eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let sit for 12 minutes.

Cool and Peel: After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. Once cool, gently peel the eggs and chop them coarsely.

Mix the Base: In a large mixing bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, and lemon juice. Stir until smooth and creamy.

Add the Extras: To the avocado mixture, add the chopped eggs, red onion, celery, dill, salt, and pepper. Gently fold to combine, being careful not to mash the eggs too much.

Taste and Adjust: Sample the mixture and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to balance the flavors.

Serve: Enjoy the egg salad on a bed of fresh lettuce leaves or on your favorite whole grain bread for a delicious sandwich.

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