Avocado Egg Salad
Avocado Egg Salad is a creamy and nutritious dish that perfectly blends ripe avocados with hard-boiled eggs, delivering a delightful mix of flavors and textures. This versatile salad is ideal for brunch, picnics, or as a light lunch. Quick to prepare and customizable to your taste, it can be enjoyed on its own, spread on toast, or used as a filling in sandwiches. With its vibrant green color and fresh ingredients, this Avocado Egg Salad will impress everyone at the table!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves about 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 ripe avocados (about 1 ½ cups when mashed)
- 4 hard-boiled eggs
- 2 tbsp fresh lemon juice
- ¼ cup finely chopped red onion
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- – Optional: Diced tomatoes, chopped cilantro, or paprika for garnish
Instructions
- Boil the eggs for 9-12 minutes until hard-boiled. Transfer them to an ice bath to cool.
- In a mixing bowl, mash the ripe avocados with a fork until smooth yet chunky.
- Peel and chop the cooled eggs and add them to the bowl along with red onion and lemon juice.
- Gently mix until combined. Season with salt and pepper to taste.
- Serve chilled or at room temperature, optionally in lettuce cups or with crackers.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 186mg
Find it online: https://carmenrecipes.com/avocado-egg-salad/