One of my favorite flavor combos! Fresh, creamy, and packed with goodness — this egg & avocado salad is the perfect bite. Whether on toast or wrapped up, the flavors never disappoint. This salad is perfect for meal prep or simply for a snack packed with protein!
What You Need to Make Egg and Avocado Salad
Eggs – hard-boiled
Avocado – about ½ or 1 small
Greek yogurt – I love the tanginess it adds, but you can also substitute with mayo.
Dijon mustard
Fresh dill
Red onion (or green onion)
Salt and pepper – season generously!
Chili flakes – for garnish
Toast – for serving
Helpful Tips and tricks
There aren’t many tricks to this salad, but here’s one tip: make enough, because it disappears fast! Seriously though, this recipe is super forgiving and easy to adapt. You can swap ingredients or adjust the quantities to suit your taste. Want it creamier? Add extra yogurt or use mayo instead. Not a fan of the bite of red onion? Try chives for a milder flavor. In the end, it’s all about making it the way you like best.
Find the recipe at the end of this post.
Egg and Avocado Salad
Ingredients
- • 5 large eggs
- • ¼ avocado
- • 2 tablespoons Greek yogurt
- • 1 teaspoon Dijon mustard
- • 1 tablespoon fresh chopped dill
- • 1 tablespoon chopped red onion
- • Salt and pepper, to taste
- • Red chili flakes, for garnish
- • Toast, for serving
Instructions
- Fill a small saucepan with about 1 inch of water. Add the eggs and bring to a rolling boil over medium-high heat. Cover, remove from the heat, and let the eggs sit for 15–18 minutes to hard-boil.
- Transfer the eggs to a bowl of ice water. Once cooled, carefully peel, chop, and set aside.
- In a medium bowl, mash the avocado with a fork until smooth. Stir in the Greek yogurt, Dijon mustard, dill, and red onion. Season generously with salt and pepper.
- Add the chopped eggs and mix until well combined.
- Serve the egg salad on toast and sprinkle with red chili flakes, if desired. Enjoy!
