Avocado & Egg Salad


  • 2 tablespoons plain Greek (or regular) yogurtCapture
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • Freshly ground black pepper, to taste
  • 1 to 2 tablespoons fresh minced herbs (such as parsley, dill, chives, etc.)
  • 1/4 teaspoon salt, plus more to taste
  • 6 hard-boiled eggs, chilled and diced
  • 1 large avocado (or two small avocados), diced
  1. In the bottom of a large bowl, prepare dressing by whisking together yogurt, mayonnaise, vinegar, herbs (if using), salt, and pepper. Stir in diced eggs. Taste and, if desired, season with additional salt and pepper. If not serving immediately, cover and refrigerate. Just before serving, stir in diced avocado. Serve on sandwiches, crackers, wrapped in a tortilla, or served on a bed of lettuce.
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