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–+ servings
recipe image of a realistic top down mise en place shot showing avocado hard boiled eggs mayonnaise lemon juice celery onion dill paprika salt pepper garlic powder everything bagel seasoning greek yogurt cucumber tomato bell pepper black pepper fresh herbs arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Zesty Avocado Egg Salad Recipe

A quick and healthy egg salad recipe featuring ripe avocado, hard-boiled eggs, and fresh herbs for a vibrant and satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large Hard Boiled Eggs peeled and diced
  • 2 medium Ripe Avocado fleshed out
  • 2 tablespoons Mayonnaise or Greek Yogurt
  • 1 tablespoon Fresh Lemon Juice
  • 1 stalk Celery finely diced
  • 2 tablespoons Red Onion finely minced
  • 1 tablespoon Fresh Dill chopped
  • to taste Salt and Black Pepper
  • 1 pinch Paprika
  • 0.5 teaspoon Garlic Powder
  • 1 teaspoon Everything Bagel Seasoning

Equipment

  • Mixing bowl
  • Fork
  • Saucepan

Method
 

Prepare the Eggs
    Cream the Avocado
      Combine the Base
        Fold in the Aromatics
          Season with Intention
            The Final Incorporation
              Garnish and Serve

                Nutrition

                Calories: 350kcalCarbohydrates: 15gProtein: 10gFat: 28g

                Notes

                This recipe is best enjoyed fresh. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize browning. It will stay fresh for about 24 hours in the refrigerator.
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