Avocado Egg Salad Recipe: A Quick and Delicious Option
Are you looking for a fresh and healthy twist on the classic egg salad? This Avocado Egg Salad is the perfect blend of creamy avocado, hard-boiled eggs, and vibrant herbs, creating a delightful dish that’s perfect for any time of day. It’s easy to make, packed with flavor, and ready in just 10 minutes. Whether you’re serving it on toast, with crackers, or enjoying it by the spoonful, this recipe is sure to become a new favorite.
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)
Directions:
- Prepare the Avocado:
Start by pitting and peeling a large avocado. Cut it into four quarters, then place the pieces into a large bowl. Using a potato masher or a large fork, mash the avocado until it’s smooth, leaving a few chunks for texture if desired. - Combine Ingredients:
Add the mayonnaise, lemon juice, finely chopped dill, parsley, chives, salt, and black pepper to the bowl with the mashed avocado. Stir gently until just combined, being careful not to overmix, so the salad retains some of the egg pieces. - Serve:
This Avocado Egg Salad is best served immediately. Enjoy it on toast, with crackers, or simply eat it by the spoonful for a quick and satisfying meal.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Calories: 320 kcal
Servings: 4 servings
This recipe is not only delicious but also versatile. Feel free to customize it with additional ingredients like diced tomatoes, a sprinkle of paprika, or a dash of hot sauce for a spicy kick. Whether you’re making it for a quick lunch, a light dinner, or even a snack, this Avocado Egg Salad is sure to impress with its fresh flavors and creamy texture.
Let me know if you try this recipe or have any variations you love! Happy cooking!
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Avocado Egg Salad
- Total Time: 10 minutes
- Yield: 4 1x
Description
This Avocado Egg Salad is a fresh twist on classic flavors, combining the creamy texture of avocado with the firmness of hard-boiled eggs. Enhanced with a touch of fresh herbs like dill, parsley, and chives, this salad is not just nutritious but also bursting with vibrant flavors. It’s a perfect dish for those seeking a quick yet healthy option that satisfies the palate without too much fuss.
Not only is this dish incredibly easy to prepare, but it also offers versatility in serving options. Whether it’s spread on a crusty slice of toast, scooped up with crisp crackers, or simply enjoyed with a spoon, this Avocado Egg Salad is a delightful way to enjoy a light meal. Its natural colors and simple presentation make it a great addition to any meal, ensuring it’s as pleasing to the eye as it is to the taste.
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
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