Description
This creamy avocado egg salad is a delicious and healthy option for lunch or a snack!
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons chopped green onions or chives
- Fresh dill or parsley for garnish (optional)
Instructions
- Place the eggs in a pot and cover them with cold water. Bring to a boil. Once boiling, cover and remove from heat. Let them sit for 10-12 minutes.
- After cooking, transfer the eggs to an ice bath or run under cold water to cool them down. This will make peeling much easier.
- While the eggs are cooling, take the ripe avocados, cut them in half, remove the pit, and scoop the flesh into a mixing bowl.
- Using a fork, mash the avocado until it reaches your desired creaminess.
- Stir in mayonnaise (if using), Dijon mustard, lemon juice, salt, and black pepper until well combined.
- Once the eggs are cooled, peel them and chop them into small pieces.
- Gently fold the chopped eggs and green onions or chives into the avocado mixture. Mix until everything is evenly coated.
- Give your salad a taste and adjust any seasonings, adding extra lemon juice or salt as needed.
- If you like, sprinkle fresh dill or parsley on top for a vibrant touch.
- The salad can be served immediately or covered and refrigerated for up to a day. Enjoy it chilled or at room temperature.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for a day.
- Experiment with adding different herbs or spices to personalize the flavor!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 370mg