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High-Protein Avocado Egg Salad

Serves 4Made 0 times
The Plant Slant

Great on toast, crackers, rice cakes, in wraps, or as a sandwich filling.

Ingredients

Timing

  • Prep: 10 minutes
  • Cook: 10-12 minutes
  • Best served: chilled or at cool room temperature

Instructions

  1. Boil the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for 10-12 minutes. Transfer to cold water, cool, then peel.
  2. Prep the vegetables. Finely dice the red onion and cucumber. For the best texture, remove the watery seeds from the cucumber before dicing.
  3. Mash the avocado. In a large bowl, mash the avocado with a fork until mostly smooth.
  4. Add the yogurt and mustard. Stir in the Greek yogurt and Dijon mustard until creamy.
  5. Chop the eggs. Roughly chop the boiled eggs. For a smoother salad, mash them slightly; for more texture, leave them chunky.
  6. Mix everything together. Add the chopped eggs, red onion, cucumber, salt, pepper, and Tabasco if using. Stir until fully combined.
  7. Taste and adjust. Add more salt, pepper, mustard, or hot sauce as needed.
  8. Serve. Spoon onto toast, crackers, sourdough, wraps, or lettuce cups. It also works well as a high-protein dip.

Optional upgrade

Instead of the red onion and Tabasco, mix in pico de gallo or salsa for a creamy avocado egg salsa profile.

Storage

Store in an airtight container in the fridge for up to 2 days. Because of the avocado, it may brown slightly. Stirring in a little lemon or lime juice can help keep it fresher.