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Delicious Avocado Egg Salad

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This Avocado Egg Salad combines creamy avocados with perfectly cooked eggs for a delightful and nutritious meal. It’s quick to prepare and packed with flavor, making it perfect for any occasion.

Ingredients

Scale
  • 2 large ripe avocados
  • 100 g yogurt
  • 1 tsp mustard
  • 6 hard-boiled eggs
  • spring onions (or chives)
  • salt
  • pepper

Instructions

  1. Begin by halving the avocados. Remove the pit and scoop the flesh into a bowl. This takes about 2 minutes.
  2. Mash the avocados with a fork until creamy. This should take about 1-2 minutes. The avocado should have a smooth, even consistency.
  3. Add 100 g of yogurt and 1 tsp of mustard to the avocado. Stir everything thoroughly until well combined. This takes about 1 minute.
  4. Now, take 2 of the hard-boiled eggs and roughly mash them with a fork. This should take about 2 minutes.
  5. Add the mashed eggs to the avocado mixture and gently fold them in. Be careful not to overmix to keep the egg pieces intact. This takes about 1 minute.
  6. Chop the remaining 4 hard-boiled eggs into small pieces and fold them into the avocado cream. This takes about 2 minutes. Be careful not to crush the eggs.
  7. Wash the spring onions or chives and slice them finely. This should take about 2 minutes. Then add them to the mixture.
  8. Season the salad generously with salt and pepper. This may take about 1 minute, depending on taste. Taste the salad to ensure the spices are well distributed.
  9. Serve the avocado egg salad immediately or let it chill in the refrigerator for a short time to intensify the flavors. This takes only about 5-10 minutes.

Nutrition

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