Creamy Avocado Egg Salad

Description:

Creamy Avocado Egg Salad is a vibrant and healthy version of the traditional egg salad. By replacing or complementing mayo with ripe avocado, it becomes richer in texture, heart-healthy, and loaded with flavor. With just the right hint of lemon, herbs, and optional add-ins, it’s a refreshing bite for breakfast, lunch, or meal prep.

Origin:

This modern spin likely originated from clean-eating and low-carb food trends, blending American egg salad with the nutrient-packed popularity of avocados — a beloved staple in both Californian and Mediterranean-inspired cuisine.

Ingredients (Quantity):

6 large eggs, hard-boiled and chopped
1 large ripe avocado, peeled and mashed
1–2 tbsp mayonnaise or Greek yogurt (optional, for extra creaminess)
1 tsp lemon juice (or lime juice)
1 tsp Dijon mustard (optional)
2 tbsp chopped chives or green onions
Salt and black pepper to taste

Ingredients (Optional):

1 small celery stalk, finely chopped
1 tbsp fresh dill or parsley
Dash of paprika or cumin for flavor depth
Sprinkle of chili flakes or hot sauce for heat
Lettuce leaves, bread, or wraps for serving

Instructions:

Hard-boil eggs:
Place eggs in a saucepan, cover with water, bring to a boil, then turn off heat and let sit covered for 10–12 minutes. Cool and peel.
Prepare base:
In a bowl, mash avocado with lemon juice, mustard, salt, and pepper until creamy.
Mix together:
Chop eggs and gently fold them into the avocado mixture. Add chives and any optional ingredients.
Serve:
Spoon onto toast, into wraps, lettuce cups, or enjoy as-is.