Avocado Egg Salad
There's something so satisfying about a bowl of creamy egg salad, but I wanted a version that skips the mayo without losing any of that rich, creamy texture. This Avocado Egg Salad does exactly that!
Servings: 2 servings
Ingredients
- 2 large hard boiled eggs
- 1 large avocado
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
Instructions
- Add the hard-boiled eggs and avocado to a bowl. Use a fork to mash together until you reach your desired consistency.
- Stir in the Greek yogurt, Dijon mustard, chives, and parsley until well combined.
- Season with salt and pepper to taste.
For the creamiest texture, use an avocado that gives slightly to gentle pressure but isn't mushy, and make sure your eggs are fully cooled before mashing so the salad doesn't turn watery.