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