Description
This creamy and delicious Avocado Egg Salad is a healthy twist on the traditional egg salad, combining ripe avocado with hard-boiled eggs and fresh herbs for a flavorful, nutritious meal that comes together in just 20 minutes. Perfect for sandwiches, salads, or on its own, it’s a satisfying dish packed with healthy fats and protein.
Ingredients
Scale
Avocado Egg Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Instructions
- Prepare the eggs: Hard boil the eggs, then peel and cut them into ½-inch pieces. This will ensure the eggs are ready to mix with the other ingredients.
- Mash the avocado: In a medium bowl, scoop out the avocado flesh and mash it with a fork until creamy but still slightly chunky.
- Combine ingredients: Add the chopped hard-boiled eggs to the mashed avocado. Stir in mayonnaise, lemon juice, fresh dill, parsley, and chives until well combined.
- Season: Add salt and black pepper to taste, adjusting seasoning as desired.
- Chill and serve: Chill the salad in the refrigerator for 10–15 minutes if desired, allowing flavors to meld, then serve as a sandwich filling, on crackers, or as a salad topping.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure the avocado is ripe but not overly soft to maintain texture.
- Hard boil the eggs ahead of time to reduce preparation time.
- Add a dash of paprika or cayenne pepper for a little heat if preferred.
- Can be stored in an airtight container in the refrigerator for up to 2 days; lemon juice helps prevent browning.
