Ingredients
Salad
- 6 large eggs
- 2 large ripe avocados, diced
- ¼ cup red onion, finely chopped
- 2 green onions, sliced
- 2 tbsp fresh cilantro or parsley, chopped
- 1 small jalapeño, finely chopped — optional
- ½ tsp paprika
- ¼ tsp chili flakes — optional
- Salt and black pepper, to taste
Creamy Dressing
- 3 tbsp Greek yogurt or mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for about 9–11 minutes.
- Transfer eggs to ice-cold water and let them cool for 5 minutes. Peel and roughly chop.
- Prepare the vegetables: Dice the avocados and red onion. Slice the green onions and chop the herbs.
- Make the dressing: Whisk Greek yogurt/mayo, lime juice, Dijon mustard, garlic, olive oil, salt, and pepper until smooth.
- Combine: Add eggs, avocado, red onion, green onion, and herbs to a large bowl.
- Pour the dressing over the mixture and gently fold everything together. Avoid overmixing so the avocado keeps some chunks.
- Sprinkle with paprika and optional chili flakes.
- Serve immediately or chill for about 15–20 minutes.
Serving Ideas
Serve it:
- Over lettuce or mixed greens
- With whole-grain toast
- In a sandwich or wrap
- With cucumber and tomato
- As a side dish with grilled chicken or fish
Approximate Nutrition
Per serving, assuming 4 servings:
- Calories: 300–350 kcal
- Protein: 14–16 g
- Carbohydrates: 10–14 g
- Fat: 24–28 g
- Fiber: 6–8 g
Nutrition will vary depending on avocado size and whether you use Greek yogurt or mayonnaise.
Nut & Allergen Info
- Nuts: No nuts required.
- Eggs: Contains eggs.
- Dairy: Only contains dairy if Greek yogurt is used.
- Mustard: Contains mustard if Dijon is used.
- Gluten: Naturally gluten-free when served without bread/wrap; check packaged ingredients if needed.
Q&A
Q: Can I use mayonnaise instead of Greek yogurt?
Yes. Mayonnaise makes the salad richer and creamier.
Q: Can I make it spicy?
Yes—add jalapeño, chili flakes, or a small amount of hot sauce.
Q: How do I stop the avocado from browning?
Use fresh lime juice and keep the salad covered and refrigerated.
Q: Can I prepare it ahead of time?
It is best eaten the same day because avocado can darken and soften.
Q: Can I add chicken?
Yes. Chopped cooked chicken makes it a more filling meal.
Q: Can I use Greek yogurt only?
Absolutely. Plain Greek yogurt works well for a lighter, creamy dressing.