Description
This healthy avocado egg salad without mayo is creamy, protein-packed, and made with wholesome ingredients like ripe avocado and Greek yogurt. Perfect as a dip, sandwich filling, or nourishing spread, it comes together quickly for an easy, satisfying meal.
Ingredients
- 2 large ripe avocados (about 400 g flesh)
- 1/2 cup plain Greek yogurt (120 g)
- 1 teaspoon Dijon mustard (5 ml)
- 6 large hard-boiled eggs
- 2 tablespoons finely sliced scallions or chives (about 15 g)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Optional: 1/4 teaspoon chili flakes
- Optional: 1–2 teaspoons freshly squeezed lemon juice
Instructions
- Cut the avocados in half, remove pits, and scoop the flesh into a bowl. Mash until mostly smooth with slight texture remaining.
- Stir in Greek yogurt and Dijon mustard until creamy and well combined.
- Mash 2 of the hard-boiled eggs finely and fold into the avocado mixture.
- Dice the remaining 4 eggs and gently fold them in to keep some chunks.
- Add sliced scallions or chives and mix lightly.
- Season with salt and black pepper. Add chili flakes or lemon juice if desired. Taste and adjust seasoning.
- Serve immediately as a dip, sandwich filling, or spread.
Notes
- Press plastic wrap directly onto the surface before storing to reduce browning.
- Store in the refrigerator for up to 2 days.
- Add diced cucumber or celery for extra crunch.
- Fresh herbs like dill or parsley enhance flavor.
- Freezing is not recommended due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 185 mg
