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Avocado Egg Salad

The addition of a mashed avocado creates a creamy texture into and even more creamy egg salad. Serve on a bed of lettuce or on toasted bread.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Salad

Equipment

  • Measuring spoons
  • 1 knife
  • 1 large saucepan
  • 1 medium-sized bowl
  • 1 Small bowl
  • 1 medium-sized spoon

Ingredients
  

  • 5 hard-boiled eggs,chopped
  • 2 Tbsp. plain yogurt
  • 1 Tbsp. lemon juice
  • 1 avocado, mashed
  • 2 Tbsp. fresh chives, chopped fine
  • 1 tsp. yellow mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. red onion, chopped
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. Italian flat-leaf parsley, chopped
  • 1 stalk celery, diced

Instructions
 

  • In a medium-sized bowl, combine the chopped avocado and hard-boiled eggs. Set aside.
  • In a separate bowl, combine the yogurt, lemon juice, mustard, fresh chives, salt, pepper, red onion, mayonnaise, celery and parsley and mix until smooth and creamy.
  • Fold the dressing into the egg and avocado mixture.
  • Serve on a bed of salad greens or as a sandwich on your favorite bread. I used Keto bread but this salad is tasty on any type of bread.