Description
Avocado Egg Salad is a deliciously creamy twist on the classic egg salad, perfect for lunch or brunch. This refreshing dish combines ripe avocados with hard-boiled eggs, creating a satisfying meal that’s both nutritious and versatile. Serve it in a sandwich, wrap it in lettuce, or enjoy it on a bed of greens – the options are endless! Ready in under 15 minutes and using minimal ingredients, this recipe allows for customization with your favorite herbs or spices, making it uniquely yours. Whether you need a quick meal or something special to impress guests, this Avocado Egg Salad is sure to delight.
Ingredients
- 2 ripe avocados
- 4 large hard-boiled eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs by placing them in water, bringing to a boil over medium heat, then simmering for 10-12 minutes. Transfer to an ice bath.
- Slice avocados in half, scoop out the flesh into a bowl, and mash until smooth but slightly chunky.
- Chop the hard-boiled eggs and add them to the mashed avocado along with lemon juice, Dijon mustard, salt, and pepper.
- Gently fold all ingredients together until combined; taste and adjust seasoning if needed.
- Serve immediately on plates or in wraps.
Notes
Select avocados that yield slightly when pressed for optimal creaminess.
Customize with fresh herbs like dill or chives for added flavor.
Store leftovers in an airtight container with a bit of lemon juice on top to prevent browning.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Select avocados that yield slightly when pressed for optimal creaminess. Customize with fresh herbs like dill or chives for added flavor. Store leftovers in an airtight container with a bit of lemon juice on top to prevent browning.