1-First Step: Prepare your ingredients (mise en place). Start by hard-boiling the eggs if needed. Use a pressure cooker or stovetop method for reliable results: place eggs in cold water, bring to boil, then simmer 9-12 minutes. Cool in ice water, peel, and chop 2 whole eggs and 2 egg whites. Pit and peel 2 small ripe avocados, choosing ones that yield slightly to pressure for creamier texture. Chop 2 tablespoons green onion. Have 1 tablespoon Greek yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon Dijon mustard ready. This step takes 5 minutes if eggs are pre-boiled, saving time for busy schedules.

2-Second Step: Combine in a bowl. In a medium bowl, add the chopped hard-boiled eggs and egg whites with the avocados, Greek yogurt, lemon juice, chopped green onion, and Dijon mustard. Gently toss to distribute. The avocado begins to coat everything, creating the base for your egg salad with avocado. For keto avocado egg salad with hard-boiled eggs, this mix keeps carbs low.

3-Third Step: Mash to desired consistency. Use a fork to mash the mixture until smooth or chunky, based on preference. Mash avocados first for creaminess, then incorporate eggs. This makes how to make avocado egg salad creamy simple. Taste and adjust; add more lemon for tang. Takes 2-3 minutes.

4-Fourth Step: Season and mix well. Add salt and freshly ground black pepper to taste. Stir thoroughly. For low-carb avocado egg salad recipe, this keeps it light.

5-Final Step: Serve immediately. Enjoy as sandwich filling between whole wheat bread, on toast, with crackers, cut vegetables, or in a tortilla. Pairs great with southwest chicken salad sides from the grill.