Avocado Egg Salad

By cindyandmojo

Avocado Egg Salad is like avocado toast meets classic egg salad, lightened up with yogurt and studded with creamy chunks of avocado throughout...a perfect topping for sandwiches, crackers, or salads and a fantastic way to use up leftover hard-boiled eggs!

Ingredients

• 2 tablespoons plain Greek (or regular) yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• 1 to 2 tablespoons fresh minced herbs (such as parsley, dill, chives, etc.)
• 1/4 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 6 hard-boiled eggs, chilled and diced
• 1 large avocado (or two small avocados), diced

Details

Servings 4
Adapted from fivehearthome.com

Preparation

Step 1

6 hard-boiled eggs, chilled and diced

In the bottom of a large bowl, prepare dressing by whisking together yogurt, mayonnaise, vinegar, herbs (if using), salt, and pepper. Stir in diced eggs. Taste and, if desired, season with additional salt and pepper. If not serving immediately, cover and refrigerate. Just before serving, stir in diced avocado. Serve on sandwiches, crackers, or a bed of lettuce.

If you prefer, you may make this Avocado Egg Salad using all mayonnaise or all yogurt instead of a combo of the two. Using only yogurt may require a tad more salt and/or apple cider vinegar.

You may alter the texture of this recipe but cutting the eggs/avocado into large chunks or, conversely, mashing them up a bit.