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Workout Egg Avocado Salad – Protein-Packed & Deliciously Creamy

A creamy, high-protein salad with chopped hard-boiled eggs, ripe avocado, Greek yogurt, and fresh chives, perfect for post-workout meals.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 280

Ingredients
  

Egg Avocado Salad
  • 6 large eggs hard-boiled and chopped
  • 1 large avocado diced
  • 1/4 cup Greek yogurt plain, unsweetened
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice fresh
  • 2 tbsp fresh chives chopped
  • salt and black pepper to taste
  • 1/4 tsp smoked paprika for garnish
  • optional spices pinch of garlic powder or red pepper flakes

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Measuring spoons

Method
 

  1. Hard-boil eggs for 10–12 minutes. Cool in ice water, peel, and chop.
  2. Dice avocado into cubes and place in a mixing bowl.
  3. Whisk Greek yogurt, Dijon mustard, lemon juice, salt, and pepper to make dressing.
  4. Gently fold chopped eggs and avocado into dressing until coated.
  5. Add chopped chives and optional spices. Adjust seasoning.
  6. Serve immediately or refrigerate for up to 24 hours. Sprinkle smoked paprika before serving.

Notes

Best eaten fresh due to avocado browning; add lemon juice to maintain color.