Zesty Avocado Egg Salad Recipe
Love a quick lunch that bursts with flavor? This Zesty Avocado Egg Salad Recipe is your new go-to. Creamy avocados mix with hard-boiled eggs and a zesty lime kick.
Ingredients
- 6 large eggs
- 2 ripe avocados pitted and scooped
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh lime juice from 1 lime
- 1/4 cup Greek yogurt or mayo for creaminess
- 1 teaspoon Dijon mustard
- 1/4 cup fresh cilantro chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 jalapeño seeded and minced (optional for heat)
- 1 Roma tomato diced small
Instructions
Boil the Eggs
- Place eggs in a saucepan. Cover with cold water by 1 inch. Bring to a boil. Cook for 9-12 minutes. Cool in ice water. Peel and chop.
Prep the Avocados
- Cut avocados in half. Remove pits. Scoop flesh into a bowl. Mash lightly with a fork. Keep some chunks for texture.
Chop Veggies
- Finely dice red onion, jalapeño, and tomato. Chop cilantro fresh. Add to the avocado bowl. Mix gently.
Make the Dressing
- In a small bowl, whisk lime juice, Greek yogurt, Dijon mustard, salt, pepper, and garlic powder. Taste and adjust.
Combine Everything
- Add chopped eggs to the avocado mix. Pour in dressing. Stir until creamy. Don't overmix. Chill for 10 minutes.
Taste and Serve
- Taste your Zesty Avocado Egg Salad. Add more lime if needed. Serve right away or store.
Notes
- Use room-temperature eggs for easier peeling.
- Mash avocados just enough—chunks add fun texture.
- Swap Greek yogurt for mayo if you want it richer.
- Add chopped celery for crunch.
- Make it spicy: Double the jalapeño.
- Vegan twist: Use mashed chickpeas instead of eggs.
- For extra zest, grate lime zest into the mix.
- Always taste before serving—adjust salt to your liking.