Creamy zesty avocado egg salad with lemon, herbs, and Greek yogurt. A high-protein healthy lunch for toast, wraps, or lettuce cups.
This zesty avocado egg salad is a fresh, protein-packed lunch that still delivers the creamy comfort of the classic. Instead of relying on a heavy amount of mayonnaise, ripe avocado is mashed with Greek yogurt, lemon juice, Dijon mustard, and herbs to create a rich, tangy base that coats every bite of hard-boiled egg. It is the kind of easy recipe that works for busy weekdays, post-workout lunches
Ingredients
- 6 large eggs
- 1 large ripe avocado, pitted and peeled
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise, optional
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional
- 2 tablespoons finely sliced green onion
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh parsley or cilantro
- 4 slices whole grain toast, lettuce leaves, or wraps, for serving
Method
- Place the eggs in a medium saucepan and cover with cool water by 1 inch. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10 to 12 minutes.
- Transfer the eggs to an ice bath and cool for 5 minutes. Peel the eggs, then chop them into bite-size pieces.
- In a medium bowl, mash the avocado with the lemon juice, Greek yogurt, mayonnaise if using, Dijon mustard, salt, black pepper, garlic powder, and cayenne until mostly creamy with a few small chunks.
- Fold in the chopped eggs, green onion, celery, and parsley or cilantro. Mix gently so the eggs stay slightly chunky.
- Taste and adjust with more salt, lemon juice, or Dijon mustard as needed.
- Chill for 10 to 15 minutes if desired, then serve on toast, in lettuce cups, in wraps, or with crackers.
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Recipe card
Zesty Avocado Egg Salad with Lemon, Herbs, and Crunch
Creamy zesty avocado egg salad with lemon, herbs, and Greek yogurt. A high-protein healthy lunch for toast, wraps, or lettuce cups.
Ingredients
- 6 large eggs
- 1 large ripe avocado, pitted and peeled
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise, optional
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional
- 2 tablespoons finely sliced green onion
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh parsley or cilantro
- 4 slices whole grain toast, lettuce leaves, or wraps, for serving
Instructions
- Place the eggs in a medium saucepan and cover with cool water by 1 inch. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10 to 12 minutes.
- Transfer the eggs to an ice bath and cool for 5 minutes. Peel the eggs, then chop them into bite-size pieces.
- In a medium bowl, mash the avocado with the lemon juice, Greek yogurt, mayonnaise if using, Dijon mustard, salt, black pepper, garlic powder, and cayenne until mostly creamy with a few small chunks.
- Fold in the chopped eggs, green onion, celery, and parsley or cilantro. Mix gently so the eggs stay slightly chunky.
- Taste and adjust with more salt, lemon juice, or Dijon mustard as needed.
- Chill for 10 to 15 minutes if desired, then serve on toast, in lettuce cups, in wraps, or with crackers.
