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Creamy Egg Avocado Salad - Simple, Satisfying, and Fresh

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, hard-boiled and cooled
  • 1 large ripe avocado, pitted and peeled
  • 2–3 tablespoons mayonnaise (optional, for extra creaminess; use Greek yogurt if you prefer)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon or lime juice, plus more to taste
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion, minced (or scallions)
  • 2 tablespoons fresh herbs, chopped (dill, chives, parsley, or a mix)
  • 1–2 teaspoons capers or finely chopped pickles (optional, for tang)
  • Salt and black pepper, to taste
  • Pinch of smoked paprika or chili flakes (optional)

Method
 

  1. Cook the eggs. Place eggs in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off the heat, and let sit for 10–12 minutes. Drain, cool under cold water, and peel.
  2. Prep the avocado base. In a mixing bowl, mash the avocado with lemon juice, Dijon, and a small pinch of salt and pepper. You want it mostly smooth with a few soft chunks left for texture.
  3. Chop the eggs. Roughly chop the peeled eggs into bite-size pieces. Keep them slightly chunky so the salad feels substantial.
  4. Fold everything together. Add chopped eggs, celery, onion, herbs, and capers to the bowl. Gently fold with a spatula until combined. If using mayo or yogurt, fold it in now for extra creaminess.
  5. Season and adjust. Taste and add more lemon juice, salt, and pepper as needed. If you want a hint of heat or smokiness, sprinkle in paprika or chili flakes.
  6. Serve your way. Spoon onto toasted sourdough, stuff into a whole-grain wrap, tuck into lettuce cups, or pile onto a salad. Add cucumber slices or tomato for crunch and freshness.