Avocado Egg Salad
Avocado Egg Salad is a creamy, flavorful dish that combines ripe avocados and hard-boiled eggs for a satisfying meal. With a hint of lemon and fresh herbs, this salad offers a delightful balance of taste and nutrition. Perfect for brunches or light lunches, it takes just 15 minutes to prepare. Serve it on whole-grain bread or in lettuce wraps for a healthy twist. Enjoy the vibrant colors and rich flavors while nourishing your body with healthy fats and protein!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 ripe avocados (about 400g)
- 4 large hard-boiled eggs
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill or chives, chopped
- Salt and pepper to taste
- ¼ cup finely chopped red onion (optional)
Instructions
- Boil water in a medium saucepan. Gently add the eggs and cook for 10-12 minutes until hard-boiled.
- Transfer the eggs to an ice bath to cool before peeling.
- In a mixing bowl, mash the ripe avocados until smooth but still chunky.
- Stir in lemon juice, Dijon mustard, salt, pepper, and red onion if using.
- Peel and chop the cooled eggs, then gently fold them into the avocado mixture.
- Taste and adjust seasoning as desired. Enjoy immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 1g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
Find it online: https://homechefrecipes.com/creamy-avocado-egg-salad/