Avocado Egg Salad Recipe

Hard-boil eggs

Place 6 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully hard-cooked yolks. (Alternate: steam eggs 12 minutes.)

Transfer eggs to an ice bath (bowl of ice water) for at least 5 minutes to stop cooking and make peeling easier. Peel the eggs and set aside to cool slightly.

While eggs cook, halve and pit the avocado. Scoop the flesh into a medium mixing bowl and mash with a fork until mostly smooth but slightly chunky (leave some small avocado pieces for texture).

Add 1 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon extra-virgin olive oil to the mashed avocado. Stir to combine into a creamy base. The yogurt keeps the salad creamy without mayo; adjust lemon to taste if avocado is very ripe.

Roughly chop or coarsely mash the peeled hard-boiled eggs and add them to the avocado-yogurt bowl.

Add the chopped optional crunch ingredients: 2 tablespoons finely diced red onion, 2 tablespoons finely diced celery, and 1 tablespoon chopped capers if using. Fold gently to combine so the eggs stay chunky.

Stir in 2 tablespoons finely chopped fresh chives and 1 tablespoon chopped fresh dill if using.

Season with 3 teaspoons salt and 1 teaspoon freshly ground black pepper, starting with half the salt and tasting before adding the rest. Sprinkle in 1 teaspoon smoked paprika if you want a lightly smoky note. Adjust seasoning and lemon to taste.

Cover and chill the egg salad for at least 15 minutes to let flavors meld, or serve immediately at room temperature. If chilling, bring back to room temp for 10 minutes before serving for best texture.

Serve on whole-grain bread or toast, in lettuce cups, on a bed of greens, or with crackers. Garnish with extra chives and a light dusting of smoked paprika, if desired.