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Egg and Avocado Salad - Creamy, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large hard-boiled eggs, peeled and chopped
  • 1 large ripe avocado, diced
  • 2–3 tablespoons mayonnaise or plain Greek yogurt (optional for extra creaminess)
  • 1–2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion or scallions, finely chopped
  • 2 tablespoons fresh herbs, chopped (dill, parsley, or chives)
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: 1 teaspoon capers, a pinch of smoked paprika, or a dash of hot sauce

Method
 

  1. Cook the eggs: If you don’t have hard-boiled eggs ready, place eggs in a pot, cover with an inch of water, bring to a gentle boil, then cover and simmer 10 minutes. Transfer to an ice bath for at least 5 minutes. Peel when cool.
  2. Prep the mix-ins: Finely chop celery, onion, and herbs. Keep pieces small so they blend well into the salad.
  3. Make the dressing: In a large bowl, stir together lemon juice, Dijon, and mayo or yogurt (if using). Season with a pinch of salt and pepper.
  4. Add the avocado: Dice the avocado and gently fold it into the dressing. Coat well to prevent browning.
  5. Add the eggs: Chop the eggs into medium pieces so they stay chunky. Fold them into the bowl with the celery, onion, and herbs.
  6. Season and adjust: Taste and add more lemon, salt, or pepper as needed. If you like extra zip, add smoked paprika or hot sauce.
  7. Serve: Spoon onto toasted sourdough, stuff into lettuce cups or pita, or serve over mixed greens. Add capers on top for a briny finish if you like.