Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 2 medium ripe avocados
- 1/4 cup plain Greek yogurt (full fat or 2%)
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced celery
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: If not pre-cooked, prepare the hard-boiled eggs by bringing a pot of water to a boil, carefully adding the eggs, and boiling for 9-10 minutes. Immediately transfer to an ice bath, then peel and cool completely.
- Step 2: Place the peeled, hard-boiled eggs in a medium-sized bowl and coarsely chop them using a fork or an egg slicer. Set the chopped eggs aside.
- Step 3: In a separate mixing bowl, scoop out the flesh of the two avocados. Add the Greek yogurt, Dijon mustard, sea salt, and black pepper. Mash this mixture thoroughly until it reaches a smooth and creamy consistency.
- Step 4: Add the chopped eggs, the diced celery, and the fresh chives into the bowl with the avocado mixture. Gently fold the ingredients together until they are just combined, being careful not to over-mix and crush the egg pieces entirely.
- Step 5: Taste the salad and adjust the seasoning (salt and pepper) as needed. Serve immediately on lettuce wraps, bell pepper halves, or whole-grain crackers for a post-workout recovery meal.
Notes
- To keep this salad vibrant, press plastic wrap directly onto the surface before sealing the airtight container; this exclusion of air greatly minimizes avocado browning for up to two days.
- Since this is a cold salad, never attempt to reheat it; the creamy avocado and firm egg texture are best enjoyed chilled, straight from the fridge.
- For a high-impact recovery meal, serve the salad inside mini bell pepper cups alongside a handful of whole-grain pita chips for a balanced macro profile.
- For optimal texture contrast, ensure the avocado mixture is perfectly smooth before gently folding in the coarsely chopped eggs and celery to maintain discernible pieces of protein and crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American