High Protein Avocado Egg Salad Recipe
High Protein Avocado Egg Salad Recipe mixes hard boiled eggs with ripe avocado, Greek yogurt, Dijon, lemon, dill, celery, and red onion for a creamy fresh salad. It works well for low-carb breakfasts, healthy cold lunch recipes, and simple work lunches when you want something satisfying without much prep.
Equipment
- Medium Mixing Bowl
- Small bowl
- Fork
- Cutting Board
- Sharp knife
Ingredients
- 4 hard boiled eggs chopped
- 1/4 cup red onion finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup fresh parsley packed and chopped
- 1 1/2 tablespoons dried dill or 3 tablespoons fresh dill
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 2 small ripe avocados about heaping 3/4 cup avocado flesh
- 2 tablespoons fresh lemon juice
Instructions
- Peel and chop the hard boiled eggs into bite-size pieces, then place them in a medium mixing bowl.
- Finely chop the red onion, celery, parsley, and fresh dill if using, then add them to the eggs.
- Mash the avocado flesh with lemon juice in a small bowl until mostly creamy with a few small pieces left.
- Stir the Greek yogurt, Dijon mustard, kosher salt, and black pepper into the avocado mixture.
- Fold the avocado dressing into the eggs and vegetables until the salad is evenly coated.
- Taste and adjust with more salt, pepper, or lemon juice, then chill briefly before serving if desired.
Notes
Storage: Store avocado egg salad in an airtight container in the refrigerator for up to 2 days, with plastic wrap pressed directly on the surface for best color.
Freezing: Freezing is not recommended because cooked eggs and avocado both turn watery and grainy after thawing.
Best Tips: Use cold hard boiled eggs and ripe but firm avocados so the salad stays creamy without becoming mushy.
Variations: Add chopped chicken, turkey, cucumber, radish, jalapeño, chives, or a spoonful of mayonnaise for a richer version.
Low-Carb Serving: Serve in lettuce cups, over greens, with cucumber slices, or inside halved mini peppers instead of bread.
Meal Prep: Pack the salad separately from crackers, toast, or greens so everything stays fresh until serving.