Description
This creamy and flavorful Avocado Egg Salad combines the rich texture of ripe avocado with the protein-packed goodness of hard-boiled eggs. Enhanced with fresh herbs and a hint of lemon, this quick and easy salad is perfect for sandwiches, toast toppings, or enjoying on its own as a nutritious snack. Ready in just 20 minutes, it’s a delicious and healthy option for breakfast, lunch, or any time of day.
Ingredients
Scale
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 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
- Mash the avocado: Pit and peel the large avocado, then cut it into four quarters. Place the pieces into a large bowl and mash thoroughly using a potato masher or a large fork until you achieve a smooth, creamy texture.
- Add remaining ingredients: To the mashed avocado, add the mayonnaise, lemon juice, chopped fresh dill, parsley, chives, salt, and black pepper. Gently stir the mixture until just combined, taking care not to overmix so the salad retains some texture.
- Serve: Enjoy the avocado egg salad immediately. It pairs wonderfully with toast, crackers, or can be eaten by the spoonful as a nutritious snack.
Notes
- For best flavor, use ripe avocado that yields slightly when gently pressed.
- Hard boil eggs ahead of time and refrigerate to reduce preparation time.
- Adjust salt and pepper to taste before serving.
- This salad is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 1 day to prevent avocado browning.
- Mayonnaise can be substituted with Greek yogurt for a healthier twist.
