Avocado Egg Salad
This Avocado Egg Salad is a creamy and nutritious blend of mashed avocados and hard-boiled eggs, seasoned with fresh herbs and spices. It makes for a perfect light lunch or a refreshing snack, packed with healthy fats and protein.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 fork or potato masher
- 1 chopping board
Ingredients
- 4 large eggs
- 2 ripe avocados
- 2 tablespoons mayonnaise Can be substituted with Greek yogurt for a healthier option.
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh cilantro, chopped Optional.
- to taste salt
- to taste pepper
- as needed lettuce leaves for serving Optional.
Instructions
- Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the saucepan. Let the eggs simmer for about 10 minutes.
- After 10 minutes, remove the eggs from the heat and run them under cold water or place them in an ice bath to cool down. Once cooled, peel the eggs and chop them coarsely.
- In a mixing bowl, scoop out the flesh of the avocados. Mash the avocados using a fork or potato masher until creamy but still chunky.
- Add the chopped hard-boiled eggs, mayonnaise, lemon juice, Dijon mustard, chives, and cilantro (if using) to the avocado. Season with salt and pepper to taste.
- Gently mix all the ingredients until well combined. Be careful not to overly mash the eggs.
- Serve immediately on top of lettuce leaves or enjoy it on toast, wraps, or crackers.
Notes
To make this recipe even healthier, you can reduce the mayonnaise or substitute it with Greek yogurt. This salad can be stored in the refrigerator for up to 2 days; however, it is best served fresh to avoid browning of the avocados. Feel free to customize the salad by adding diced tomatoes, red onion, or bell peppers for extra flavor and texture.