Description
This Mind Blowing Avocado Egg Salad combines creamy avocado with perfectly cooked eggs and fresh herbs, creating a nutritious and flavorful dish that’s quick to prepare. Ideal for a light lunch or snack, this salad offers a satisfying blend of textures and bright citrus notes from lemon juice.
Ingredients
Scale
Eggs
- 4 large eggs
Salad
- 1 ripe avocado
- 1 handful chives, chopped
- 1 handful parsley, chopped
- 1 lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce the heat to a low simmer and cook for 8 minutes. Turn off the heat and leave the eggs in the hot water for an additional 3-4 minutes. Then, rinse the eggs under cold water and carefully peel off the shells.
- Make the salad: In a medium bowl, combine the peeled eggs, ripe avocado, chopped chives, and parsley. Add some lemon juice along with salt and pepper to taste. Mash the mixture with a fork until it reaches a chunky-soft consistency. Adjust seasoning as needed.
- Serve: Spoon the avocado egg salad into bowls or onto bread, and enjoy immediately. This dish is perfect as a quick snack or light meal.
Notes
- For creamier texture, mash the salad until smooth, but keeping it chunky adds nice texture.
- Use fresh herbs for the brightest flavor.
- Adjust lemon juice and seasoning based on personal taste.
- Serve chilled or at room temperature.
- This salad can be stored in the refrigerator for up to 1 day to maintain freshness.
