Description
Avocado Egg Salad is a creamy and delicious dish that perfectly balances the rich texture of ripe avocados with hearty hard-boiled eggs. Enhanced with vibrant lemon juice and fresh herbs, this versatile salad can be enjoyed in sandwiches, wraps, or as a refreshing snack on its own. Quick to prepare, it’s ideal for busy weeknights and gatherings alike.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup red onion (finely diced)
- 2 tbsp fresh herbs (dill or parsley, chopped)
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 10 minutes before cooling in an ice bath.
- Cut open the avocados and scoop the flesh into a mixing bowl. Mash until desired creaminess is reached.
- Peel and roughly chop the cooled hard-boiled eggs before adding them to the avocado mash.
- Squeeze in the lemon juice, add diced red onion, and season with salt and pepper. Mix gently.
- Fold in fresh herbs until just combined.
- Serve immediately on whole grain bread or lettuce leaves.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg