Avocado Egg Salad
A healthy and creamy avocado egg salad that combines ripe avocados with protein-packed hard-boiled eggs, perfect for a quick meal or snack.
Ingredients
Main Ingredients
- 2 whole ripe avocados Choose ripe avocados for the best flavor and creaminess.
- 4 whole hard-boiled eggs
- 2 tablespoons mayonnaise Can be substituted with Greek yogurt for extra creaminess.
- 1 tablespoon Dijon mustard Adds a subtle kick.
- 1 tablespoon lemon juice Prevents browning of the avocado.
- to taste Salt and pepper Adjust according to taste.
- to taste Chopped fresh herbs (like dill or chives) For garnish.
Instructions
Preparation
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocados with a fork until they are creamy but still chunky.
- Peel and chop the hard-boiled eggs and add them to the bowl.
- Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Mix everything together until well combined.
- Garnish with chopped herbs if desired.
Notes
Best enjoyed within 1-2 days. To keep avocado egg salad fresh, store it in an airtight container in the refrigerator. Add extra lemon juice to slow down the browning process if storing leftovers.