Description
Avocado Egg Salad is a creamy, nutritious, and easy-to-make lunch option combining ripe avocados with protein-packed hard-boiled eggs. This vibrant salad is perfect on its own, in sandwiches, or over greens, delivering a delicious balance of texture, flavor, and health benefits in under 15 minutes.
Ingredients
Scale
Base Ingredients
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh herbs (cilantro or parsley)
- Sea salt to taste
- Freshly ground black pepper to taste
Optional Ingredients
- 1 teaspoon mustard or 2 tablespoons Greek yogurt (optional for tanginess and creaminess)
- Dash of cayenne pepper, chili flakes, or hot sauce (for spicy variation)
- 1/4 cup diced celery or toasted nuts (for crunch)
- Additional fresh herbs like dill, chives, or basil (for flavor variation)
- Cooked bacon bits or smoked salmon (for extra protein boost)
Instructions
- Prepare the Eggs: Place eggs in a pot with cold water and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Transfer eggs to ice water to cool before peeling for easy shell removal and optimal chopping texture.
- Mash the Avocado: Cut the ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Use a fork to mash until smooth but still slightly chunky to maintain creaminess and texture.
- Mix Ingredients: Chop the cooled hard-boiled eggs and finely dice the red onion. Add them to the mashed avocado along with lemon juice, sea salt, black pepper, and chopped fresh herbs. If desired, fold in mustard or Greek yogurt for additional tanginess and silkiness.
- Combine and Adjust Seasoning: Gently stir everything to combine evenly. Taste and adjust seasoning with more lemon juice, salt, or pepper to suit your preferences.
Notes
- Use ripe avocados that give slightly when pressed for the best creamy texture.
- Don’t over-mix the salad to keep satisfying chunks instead of a puree.
- Add lemon juice last to maintain freshness and prevent browning.
- Cool eggs immediately after boiling to avoid gray rings around yolks.
- Chill the salad in the refrigerator for 10-15 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 185 mg