Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
In a mixing bowl, add the peeled avocados. Using a fork, mash them to your desired consistency. You can make it smooth or leave some chunks for added texture.
To the mashed avocados, add the chopped hard-boiled eggs and egg whites. Then, mix in the Greek yogurt, fresh lemon juice, chopped green onion, and Dijon mustard. Use the fork to combine everything gently.
Sprinkle in salt and freshly ground black pepper, adjusting to your taste preferences. Remember, the flavors will develop as the salad sits, so don’t be afraid to taste and tweak as you go!
For the best flavor, allow your Avocado Egg Salad to chill in the refrigerator for about 30 minutes. This lets the flavors meld beautifully. Serve it on whole-grain bread, with crackers, or enjoy it straight from the bowl!
