Description
A light, creamy salad that pairs the buttery texture of avocado with the smooth pulse of hard‑boiled eggs, brightened by lemon and mustard.
Ingredients
Scale
- 1 ripe avocado
- 4 hard‑boiled eggs
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Freshly ground pepper to taste
- 2 tablespoons chopped chives
- Optional: toasted bread for serving
Instructions
- Boil eggs for eight minutes, then chill.
- Peel and chop eggs.
- Mince avocado.
- Whisk yogurt, mustard, lemon juice, salt, pepper.
- Combine avocado and dressing, then add eggs and chives.
- Serve immediately or refrigerate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American