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Easy Healthy 5 Min Avocado Egg Salad - Quick Breakfast!

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, pitted and scooped
  • 1–2 teaspoons lemon juice (or lime juice)
  • 1–2 tablespoons red onion, finely minced (or green onion)
  • 1 small celery stalk, finely diced (optional, for crunch)
  • 1 tablespoon plain Greek yogurt or olive oil (optional, for extra creaminess)
  • Salt and black pepper, to taste
  • 1/8 teaspoon garlic powder or a small garlic clove, finely grated (optional)
  • Fresh herbs like dill, parsley, or chives (optional)
  • To serve: whole-grain toast, sourdough, lettuce cups, or a tortilla

Method
 

  1. Prep your eggs: If you don’t have pre-cooked eggs, use store-bought boiled eggs or boil a batch ahead for the week. Cold eggs work best for clean chopping.
  2. Mash the avocado: In a medium bowl, add the avocado and lemon juice. Mash with a fork until mostly smooth with a few small chunks for texture.
  3. Add the eggs: Gently fold in the chopped eggs. You want some pieces to stay chunky so the salad feels hearty.
  4. Season and mix: Add red onion, celery (if using), yogurt or olive oil, garlic, salt, and pepper. Stir just until combined. Taste and adjust with more lemon, salt, or pepper.
  5. Finish with herbs: Sprinkle in chopped dill, parsley, or chives if you have them. They add brightness and color.
  6. Serve immediately: Spoon onto toast, tuck into a wrap, pile into lettuce cups, or enjoy with crackers. Add a sprinkle of chili flakes if you like heat.