This creamy Avocado Egg Salad is a healthy twist on a classic dish, combining ripe avocados and boiled eggs, with a light, tangy dressing. Perfect for sandwiches, wraps, or as a side!
Combine the green onions, parsley, mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, and smoked paprika. Stir until everything is well mixed.
Fold in the chopped hard-boiled eggs and diced avocado. Be careful not to mash the avocado too much.
Season with salt and pepper to your liking, and give it a final stir.
Serve and enjoy!
Notes
Chef Jenn's Tips
Make sure your avocado is ripe but firm to avoid it turning mushy.
Hard-boiled eggs can be prepped ahead of time and kept in the fridge for easy use. For perfect eggs, add cold eggs to cold water, bring to a boil, let them simmer for 7 minutes, then turn off the heat, cover the pot, and let it sit for another 10 minutes.
Smoked paprika adds a nice smoky touch, but if you prefer heat, a pinch of cayenne works too.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.