Description
A creamy and nutritious avocado egg salad that’s quick to prepare and perfect for a healthy lunch or snack. Combining ripe avocados with hard-boiled eggs, fresh herbs, and a hint of lemon juice, this salad offers a delicious twist on a classic favorite, rich in protein and healthy fats.
Ingredients
Scale
Avocado Egg Salad Ingredients
- 2 ripe avocados (about 400g)
- 4 hard-boiled eggs
- 2 tbsp fresh lemon juice
- 1/4 cup finely chopped red onion
- 2 tbsp fresh dill or parsley (or a mix)
- Salt and pepper to taste
Instructions
- Boil Eggs: Place eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10-12 minutes. Drain the hot water and cool the eggs under cold running water to stop the cooking process.
- Mash Avocados: Cut the avocados in half and remove the pits. Scoop the flesh into a mixing bowl and mash it with a fork until it is smooth with a slightly chunky texture for a good mouthfeel.
- Chop & Mix: Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the mashed avocado along with the finely chopped red onion, fresh dill or parsley, fresh lemon juice, salt, and pepper.
- Stir Together: Gently fold all ingredients together until they are well combined. Take care not to over-mix to maintain some texture and avoid a mushy consistency.
- Taste & Serve: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve on whole-grain bread as a sandwich or scoop it into crisp lettuce cups for a light, healthy meal.
Notes
- Use ripe but firm avocados to ensure the salad has a creamy yet chunky texture.
- Adding lemon juice helps prevent the avocado from browning and adds a bright flavor.
- This salad keeps well in the refrigerator for up to 1 day but is best eaten fresh.
- For extra protein, add diced cooked chicken or turkey.
- Use fresh herbs such as dill or parsley to enhance the flavor; dried herbs are not recommended.
