🥑🥚🥒 Avocado Egg & Cucumber Salad

A refreshing, creamy, protein-rich salad made with simple ingredients. Perfect for lunch, wraps, sandwiches, or a healthy snack.

📝 Ingredients (Serves 2–3)

Main Salad Ingredients

• 2 ripe avocados, diced

• 4 hard-boiled eggs, chopped

• 1 cup cucumber, diced (English cucumber preferred)

• 2–3 tbsp red onion or green onion, finely chopped

• 1–2 tbsp fresh dill or parsley (optional)

Creamy Dressing

• 1–2 tbsp lemon juice (or lime juice)

• 2 tbsp mayonnaise or Greek yogurt

• 1 tsp Dijon mustard (optional but highly recommended)

• 1 small garlic clove minced (optional)

• Salt & black pepper, to taste

👩‍🍳 Instructions

1. Prep the ingredients

• Boil eggs for 10–12 minutes, cool, peel, and chop.

• Dice cucumbers into small pieces.

• Dice avocados last (to avoid browning).

2. Make the dressing

In a small bowl, whisk together:

• Lemon juice

• Mayo or Greek yogurt

• Dijon mustard

• Garlic (optional)

• Salt & pepper

3. Assemble the salad

Add chopped eggs, avocado, cucumber, and onions into a large bowl.

4. Add dressing

Pour dressing over the salad.

5. Toss gently

Mix carefully to keep avocado chunks intact.

6. Serve

Enjoy immediately as:

• A salad

• A sandwich filling

• A wrap

• A topping for toast

• A dip with crackers

• A filling for lettuce cups

🌟 Flavor Tips

• Add the lemon juice directly over avocados to slow browning.

• Greek yogurt makes it lighter and tangier.

• Fresh dill enhances freshness.

• Add paprika for color and aroma.

📌 Q&A Section

Q1: Can I make this salad ahead of time?

A: Only partially. You can prep the eggs and cucumbers ahead, but add the avocado and dressing right before serving to prevent browning.

Q2: How long does it last in the fridge?

A: It stays fresh for 6–8 hours. After that, the avocado may brown slightly but will still be safe to eat.

Q3: What can I use instead of mayo?

Try:

• Greek yogurt

• Sour cream

• A mashed avocado + lemon mixture for a mayo-free version

Q4: Do I have to use Dijon mustard?

A: No, but it adds depth and a mild tang. You can skip it or replace with:

• Regular mustard

• A tiny dash of vinegar

• A pinch of paprika or cumin

Q5: What kind of cucumber is best?

A: English cucumbers or Persian cucumbers work best because they are less watery and have thin skins.

Q6: Is this recipe keto-friendly?

A: Yes! All ingredients are naturally low-carb and high in healthy fats and protein.

Q7: What protein can I add to make it a full meal?

Great additions include:

• Shredded chicken

• Chickpeas

• Tuna

• Smoked salmon

• Tofu cubes

Q8: How do I keep the avocados from browning?

• Add extra lemon or lime juice

• Store tightly covered with plastic wrap pressed against the surface

• Eat within a few hours for the freshest results

Q9: Can I turn this into a sandwich or wrap?

A: Absolutely! It makes an amazing:

• Avocado egg salad sandwich

• Pita filling

• Tortilla wrap

• Toast topper