Description
A creamy and delicious avocado egg salad that’s perfect for a light meal or on lettuce leaves.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise (preferably avocado oil mayo)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Pepper, to taste
- 2 tablespoons fresh chives or green onions, chopped (optional)
- Lettuce leaves, for serving (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium heat.
- Once boiling, cover and remove from heat. Let the eggs sit in hot water for about 12-15 minutes.
- After the cooking time, place eggs in a bowl of ice water to cool for 5-10 minutes. This makes peeling easier.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
- Using a fork, mash the avocado to your desired level of creaminess (smooth or chunky).
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl with the mashed avocado. Mix well.
- Gently fold in the chopped hard-boiled eggs until everything is evenly coated.
- If using, fold in chopped chives or green onions for added flavor and freshness.
- Taste the salad and adjust the seasoning as needed, adding more salt or pepper if desired.
- Scoop the salad into serving bowls or on lettuce leaves for a fresh touch.
Notes
- This salad can be stored in the refrigerator for up to 3 days.
- For a creamier texture, add more mayonnaise as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg