Spring has sprung and that means it’s time for warmer weather foods like this Avocado Egg Salad to be the stars of the proverbial kitchen show! Egg prices are finally starting to come back down, and that makes this ultra-creamy egg salad a perfect choice for your Easter brunch or anyday lunch. Serve it on bread with butter leaf lettuce for an easy sandwich, or get more decadent with an everything bagel for brunch.

How to make

Perfect Boiled Eggs

Hard (or soft) boiled eggs make for a great protein packed snack! Make them in an Instant Pot to get perfectly peelable eggs EVERY TIME.

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Ingredients and Substitutions

Here’s what you’ll need to recreate this Avocado Egg Salad recipe:

• Avocado – I recommend a nice and ripe avocado so it mashes easily.
• Eggs – We’re using large eggs here and there’s really no substitute!
• Dijon mustard – Dijon brings a pop of tang and a hint of umami to this egg salad. I don’t recommend any substitutes for it.
• Greek yogurt – Brings another bit of tangy creaminess to the party, though you could use mayo instead if you prefer.
• Lemon juice – Paired up with the Dijon, the acid of the lemon juice helps balance the richness of the avocados and egg yolks, plus it gives you a little bit of liquid to loosen up the egg salad.
• Chives – I love the gentle onion flavor the chives bring without overpowering the other ingredients, but you could use finely chopped onion or green onion in a pinch.
• Salt and pepper to taste

Can I

Meal Prep It?

Yes, you can meal prep it! The lemon juice keeps the avocado from browning too much. I recommend eating this one within 3 days of prepping it. Try serving it with crackers, pitas, or even bread. Add grapes or carrots on the side and you’ve got a meal!

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Avocado Egg Salad

Prep: 10 minutes mins

Cook: 6 minutes mins

Total: 16 minutes mins

Servings: 4 servings

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This ultra creamy egg salad is full of vitamins and minerals, plus it has 14 grams of protein per serving. A perfect no-heat lunch!

Servings: 4 servings

Ingredients

• ▢ 8 large eggs
• ▢ 1 medium avocado, peeled, pitted, and chopped, (165 grams)
• ▢ 2 tbsp plain non-fat Greek yogurt
• ▢ 1 tbsp lemon juice
• ▢ 1/2 tbsp chives, chopped
• ▢ 1 tsp Dijon mustard
• ▢ 1/2 tsp sea salt
• ▢ pepper to taste

Instructions

• Hard boil eggs. Place rack into the bottom of Instant Pot, then add 1 cup of water. Place 8 eggs on top of rack. Cover and set to low pressure for 6 minutes. Once done, quick release pressure and immediately place eggs in ice bath for 1-2 mins before peeling.
• Add 4 hard boiled egg yolks, avocado, yogurt, lemon juice, Dijon mustard, salt and pepper to a bowl. Mash with a fork until it reaches desired consistency, then stir in chives and 8 hard boiled and chopped egg whites.

Tips & Tricks

Total recipe yield is about 3 cups.

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Nutrition Information

Serving: 0.75cup, Calories: 214kcal (11%), Carbohydrates: 5g (2%), Protein: 14g (28%), Fat: 16g (25%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 372mg (124%), Sodium: 451mg (20%), Potassium: 344mg (10%), Fiber: 3g (13%), Sugar: 1g (1%)