Description
This creamy Avocado Egg Salad is a quick and healthy twist on the classic egg salad, combining ripe avocado with hard-boiled eggs and fresh herbs for a delicious, protein-packed meal or snack. Refreshingly flavored with lemon juice and a hint of mayonnaise, it’s perfect on its own, on bread, or wrapped in lettuce leaves.
Ingredients
Salad Ingredients
- 1 large avocado (peeled, pitted and finely diced)
- 3 hard boiled eggs (roughly chopped)
- 2 tablespoons red onion (chopped)
- 2 tablespoons mayonnaise
- 1 tablespoon chives (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
- Kosher salt (to taste)
- Ground black pepper (to taste)
Optional
- Lettuce leaves for serving
Instructions
- Combine ingredients. In a mixing bowl, add the finely diced avocado, roughly chopped hard-boiled eggs, chopped red onion, mayonnaise, chopped chives, chopped fresh parsley, and lemon juice. Season with kosher salt and ground black pepper to taste.
- Mix thoroughly. Gently stir all the ingredients together until well combined, taking care not to mash the avocado too much, to maintain a nice texture.
- Serve and enjoy. The avocado egg salad can be enjoyed plain, served on your favorite bread for a sandwich, or scooped onto fresh lettuce leaves for a low-carb wrap alternative.
Notes
- For best taste, use ripe but firm avocados to prevent browning and maintain texture.
- Hard boil eggs by boiling them for 10-12 minutes, then cooling in ice water before chopping.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a pinch of smoked paprika or cayenne pepper for a little heat if desired.
- This salad is best eaten fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
