Some dishes just feel like a soft landing. Avocado and egg salad does that for me. Fast, green, and loaded with flavor, it’s the kind of thing I can whip up in less than fifteen minutes, with only a couple of things from the fridge. You want something filling and not heavy? You want creamy, but not rich in that cloying way? This one checks all those boxes. I end up making it for breakfast, lunch, or honestly, whenever my stomach starts talking back.

Active Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

No need to go grocery shopping for half the aisle. You just need:

• Two ripe avocados (soft, no bruises)
• Four eggs, boiled and cooled
• Two tablespoons Greek yogurt (plain, or just skip it if you’re not a fan)
• One lemon (for squeezing, not for display)
• Salt and pepper (a heavy hand on the pepper for me)
• Chives or green onion, chopped up
• Smoked paprika — just a pinch, and only if you like that little smokiness
• Lettuce or any greens to sit underneath

Instructions

Nothing complicated. This is as relaxed as food gets. If you can boil eggs, you’re already halfway there.

Preparation

Eggs in boiling water. Ten minutes, then right into a bowl of cold water. Peel them, chop them — not too neat. Halve those avocados, yank out the pits, and toss the green inside into a mixing bowl. Mash with a fork; I like leaving some bigger chunks. Squeeze in your lemon juice fast, or you’ll end up with brown mush.

Cooking

Mix the eggs into the avocado mess. Add the yogurt if you like a tangy vibe, skip it if you’re going pure avocado. Salt, pepper, chives — dump it all in. Don’t baby it, but don’t beat it to death either. Give it a quick turn, then finish with a hit of smoked paprika.

Serving

Spoon this salad onto a plate of greens or pile it onto toast. Grab a spoon and eat straight from the bowl if nobody’s looking. Sometimes I’ll add hot sauce; sometimes a handful of pumpkin seeds if I’ve got them. Every time tastes different.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 270
Total Fat: 19 g
Saturated Fat: 4 g
Cholesterol: 190 mg
Sodium: 180 mg
Total Carbohydrates: 10 g
Dietary Fiber: 6 g
Sugars: 1 g
Protein: 12 g

Tips and Variations

Mess around with it. This is egg salad, not a contract.

• Use lime instead of lemon, and the whole thing tastes brighter.
• Skip yogurt; you’ll get pure avocado flavor.
• Chop up some cucumber, toss it in, or add a handful of arugula.
• A sprinkle of sesame seeds or crushed walnuts if you want crunch.

Nothing here is precious; swap, add, or riff as much as you want.

Conclusion

This avocado and egg salad nails that sweet spot between quick and satisfying. Creamy, bright, and never too fussy, it’s the meal I trust to always come through — no matter how bare my fridge looks or how little energy I have left. Every forkful is comfort and ease, with a shot of green.

Hungry for more? Explore our handpicked collection of delicious salad recipes.