Avocado Egg Salad

Creamy Avocado Egg Salad

Elevate your lunch game with this delicious and nutritious Avocado Egg Salad. Perfect for a quick meal or a refreshing snack, this salad combines the creaminess of avocado with the classic taste of egg salad, enhanced by fresh herbs and a hint of lemon. Enjoy it on toast, crackers, or even straight from the bowl!

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)

Directions

  1. Prepare the Avocado:
    • Pit and peel the large avocado, then cut it into four quarters. Place the avocado quarters into a large bowl.
    • Using a potato masher or a large fork, mash the avocado until smooth.
  2. Combine Ingredients:
    • Add the mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper to the bowl with the mashed avocado.
    • Stir the mixture until just combined. Be careful not to overmix to maintain a good texture.
  3. Serve:
    • Serve the Avocado Egg Salad immediately. It’s perfect with toast, crackers, or enjoyed by the spoonful.

Quick and Easy

  • Prep Time: 10 minutes
  • Cooking Time: 0 minutes
  • Total Time: 10 minutes

Nutritional Information

  • Calories: 320 kcal
  • Servings: 4 servings

Tips for the Perfect Avocado Egg Salad

  • Eggs: Ensure your hard-boiled eggs are cooked perfectly. They should be firm but not overcooked to maintain the best texture in your salad.
  • Herbs: Fresh herbs bring a burst of flavor. Don’t substitute dried herbs if you can help it.
  • Avocado: Use a ripe avocado for the best creaminess. It should give slightly to pressure when squeezed.

This Avocado Egg Salad is not only quick and easy to make but also a healthy and satisfying option. Whether you’re looking for a new lunch favorite or a light, refreshing snack, this recipe is sure to become a staple in your kitchen. Enjoy the delightful combination of flavors and the creamy, smooth texture in every bite!

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Avocado Egg Salad


  • Author: Dulcia
  • Total Time: 10 minutes
  • Yield: 4 1x

Ingredients

Scale

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

Pit and peel a large avocado and cut it into four quarters. Place into a large bowl and mash with a potato masher or a large fork until smooth.
Add mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper to the bowl and stir until just combined, being careful not to overmix.
Serve immediately with toast, crackers, or eat it by the spoonful.

  • Prep Time: 10 minutes

Nutrition

  • Calories: 320 Kcal
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