Crunchy Avocado Egg Salad with Toasted Seeds

Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Difficulty: Beginner
Calories: 280
Description

A creamy yet textured avocado egg salad with tender eggs, bright lemony avocado dressing, and warm toasted seeds for contrast. Fresh, satisfying, and perfect for toast, wraps, or light lunches.

Ingredients
    Eggs
  • 6 large eggs
  • Cold water
    • Avocado Dressing
  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • 2 tbsp Greek yogurt
  • 1 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
    • Crunch Mix
  • 2 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp finely diced celery
  • 2 tbsp chopped scallions
Instructions
    Cook the Eggs
  1. 1
    Place the eggs in a medium saucepan and cover with cold water until fully submerged by about 2 cm. Bring the water to a gentle boil over medium heat, then reduce to a soft simmer and cook for 9 minutes so the yolks set but stay tender. Immediately transfer the eggs to a bowl of cold water and let them cool completely before peeling (this stops the cooking and keeps the yolks soft and bright rather than dry or grey).
    2. Toast the Seeds
  2. 2
    Add the sunflower seeds and pumpkin seeds to a small dry skillet over medium heat. Stir continuously for 2–3 minutes until lightly golden and fragrant. Tip them onto a cool plate right away so they stop cooking and stay crisp (they can darken quickly if left in the hot pan).
    3. Prepare the Avocado Dressing
  3. 3
    Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Add the lemon juice and mash with a fork until mostly smooth with a few soft chunks remaining. Stir in the Greek yogurt, olive oil, Dijon mustard, salt, and black pepper until the mixture looks creamy, pale green, and glossy (it may look slightly loose at first but thickens once combined with the eggs).
    4. Chop the Eggs and Vegetables
  4. 4
    Peel the cooled eggs and place them on a cutting board. Slice and roughly chop into bite-sized pieces so both white and yolk are visible. Finely dice the celery and slice the scallions so they distribute evenly and provide small bursts of crunch and freshness throughout the salad.
    5. Fold the Salad Together
  5. 5
    Add the chopped eggs, diced celery, scallions, and most of the toasted seeds to the avocado dressing. Using a spatula or spoon, gently fold until everything is evenly coated while keeping the egg pieces chunky and intact. The mixture should look creamy with visible egg pieces and specks of green and seed texture.
    6. Finish and Serve
  6. 6
    Spoon the egg salad into a serving bowl and sprinkle the remaining toasted seeds over the surface for extra crunch and visual texture. Serve immediately on toast, crispbread, or in lettuce cups while the seeds are still crisp and the avocado mixture is fresh and vibrant.
Note

For best texture, keep the toasted seeds separate and sprinkle them over just before serving if storing the salad. The egg salad keeps well in the refrigerator for up to 2 days in an airtight container with a piece of parchment or wrap pressed directly onto the surface to slow avocado browning. If the mixture firms up after chilling, stir gently to restore creaminess. Lemon juice is important here because it keeps the avocado bright and prevents discoloration. Greek yogurt adds lightness and tang, but mayonnaise can be used in the same amount for a richer traditional flavor.

Keywords: egg salad
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