Creamy Avocado Egg Salad

For 1 people


  • 2 large eggs
  • 1 large ripe avocado
  • 1 lemon, juice of
  • 3 tablespoon Greek yogurt
  • 1 celery rib, finely chopped
  • 1 shallot, finely chopped
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh dill
  • Kosher salt and black pepper
  • Big pinch red pepper flakes, I used Aleppo-style pepper
  • Extra virgin olive oil
  • Bread of your choice
  • Romaine lettuce leaves
  • More parsley and dill


Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about ½ teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.

Chop the eggs up and put them in a medium mixing bowl.

Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs. Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.

Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.

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