This Creamy Avocado Egg Salad is rich, fresh, and packed with flavor—creamy avocado, tender eggs, juicy tomatoes, and a little crunch from red onion and greens. It’s light but satisfying, with a bright, lemony finish that makes every bite pop. Save this Creamy Avocado Egg Salad for quick lunches or meal prep and tag someone who loves a fresh, hearty salad 💚
Yield: 4 large servings
Ingredients:
• 4 hard-boiled eggs, chopped
• 1 large avocado, cubed
• 1 cup cherry tomatoes, halved (150g)
• 1/4 cup red onion, finely sliced
• 1 cup fresh greens (spinach or arugula)
• 1/3 cup Greek yogurt (80g)
• 1 tbsp fresh lemon juice (15ml)
• 1 tbsp olive oil (15ml)
• Salt & pepper to taste
How to make it:
- In a large bowl, add chopped eggs, avocado cubes, cherry tomatoes, red onion, and fresh greens. Gently toss to combine.
- In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Pour the dressing over the salad and gently fold everything together, keeping the avocado pieces intact.
- Taste and adjust seasoning—this Creamy Avocado Egg Salad should be fresh, creamy, and lightly tangy.
- Chill for 10–15 minutes before serving for the best flavor.
Serve this Creamy Avocado Egg Salad on toast, in a wrap, or straight from the bowl for a simple, satisfying meal 🥗