Enjoy our Best Avocado Egg Salad Recipe made with Greek yogurt, lemon juice, fresh herbs as a keto, and a low-carb option with a twist to the classic egg salad with mayo. This healthy egg salad with the addition of avocado adds you a creamy and rich texture to the dish.
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Timeline:
00:00 Best Avocado Egg Salad Recipe

Ingredients

1 Avocado
3 Eggs Boiled
2Tablespoons Greek Yogurt
1/2 cup Chives
Juice from half lemon
EV Olive Oil
Salt
Pepper

Instructions

Prepare all ingredients needed. Use a ripe avocado; yogurt can be made in liters using Instant Pot.
Slice the avocado in half and cut it into small chunky square-shaped pieces. Place it into the medium size bowl, where you mix the whole salad afterward.
For this recipe, I have used pre-boiled eggs, which I have left to cool down. You do not want to add eggs that are still warm because, in the end, this salad is supposed to be refreshing, and the heat from the eggs might make the avocado brown quickly before adding lemon in.
Chop chives and add them to the bowl.
Adding Greek yogurt to this avocado salad will give more creaminess and replace mayonnaise for some used to it.
Squeeze whole half a lemon into the mixture, especially over the avocados.
Add a generous amount of extra virgin olive oil to the bowl.
Add a little salt and pepper and adequately mix the whole salad. Add more herbs and lemon juice, salt, or pepper, and serve.


Notes

Herbs - parsley, dill, or thinly chopped celery or red onion is also a great addition.
Way to cook eggs - place eggs into a cooking pot. Pour enough water to cover the eggs fully and hard boil the eggs. Once done, put them into the ice bath in a medium bowl. It will cool them immediately and will make eggs easier to peel.

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