Avocado Egg Salad Recipe
This Avocado Egg Salad recipe is a healthy and delicious twist on the traditional egg salad. By swapping out mayonnaise for mashed avocado, you not only boost the nutrition but also add a creamy, rich flavor that perfectly complements the hard-boiled eggs. This salad is easy to prepare and makes a perfect lunch option, sandwich filling, or even a light snack. In just 15 minutes, you can enjoy a dish that's packed with protein, healthy fats, and essential vitamins. Whether you're following a low-carb diet or looking for a refreshing salad, this recipe is a must-try.
Equipment
- Mixing bowl
- fork or potato masher
- knife
- Cutting board
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 2 ripe avocados, mashed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives (optional)
- 1/4 cup finely chopped red onion (optional)
Instructions
- In a large mixing bowl, combine the mashed avocado and lemon juice.
- Add the chopped eggs and gently fold them into the mashed avocado.
- Mix in Dijon mustard, salt, and pepper until well combined.
- Add the chopped chives and red onion for extra flavor and texture, if desired.
- Serve immediately or refrigerate until ready to eat. Enjoy as a salad, on toast, or in a sandwich!
Notes
For a more tangy flavor, increase the amount of lemon juice. For added crunch, consider adding chopped celery or bell peppers. This salad can be stored in an airtight container in the refrigerator for up to 2 days.
