Ingredients:

  • 6 large hard-boiled eggs, cooled and peeled
  • 2 medium ripe avocados
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Greek yogurt (plain, nonfat)
  • ½ teaspoon Dijon mustard
  • ¼ cup finely diced celery
  • 2 tablespoons fresh dill or chives, finely chopped
  • 2 tablespoons finely chopped red onion or scallions
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Prepare the eggs: Peel and finely dice the cooled hard-boiled eggs. Set aside in a medium-sized mixing bowl.
  2. Prepare the avocado base: Scoop the flesh of the two ripe avocados into the same bowl. Add the fresh lemon juice, Dijon mustard, and Greek yogurt. Mash well with a fork until creamy, leaving some small chunks if desired for texture.
  3. Combine ingredients: Add the finely diced celery, fresh dill or chives, and chopped red onion or scallions to the avocado mixture.
  4. Season: Season generously with salt and black pepper to taste. Gently fold all ingredients together until everything is well combined and evenly coated in the creamy avocado dressing.
  5. Serve: Serve the avocado egg salad immediately, or cover and refrigerate for up to 2 days. The lemon juice helps prevent significant browning of the avocado.