Easy Avocado Egg Salad
This Easy Avocado Egg Salad is a creamy and delicious dish featuring eggs and avocado, perfect for a quick lunch or light dinner.
Equipment
- saucepan
- medium bowl
- slotted spoon
Ingredients
Egg Salad Ingredients
- 4 large eggs hard-boiled
- 1 large avocado mashed
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 stalk celery finely chopped
- 1 tablespoon chives or parsley, or dill
- Salt to taste
- fresh ground black pepper to taste
Instructions
Preparation Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.
- Mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. Peel and chop the hard-boiled eggs, and then add them to the bowl. Stir in the celery and chives. Then, season with salt and pepper to taste.
Notes
This avocado egg salad is best the day it is made, but leftovers can be stored in an airtight container in the fridge for a day or two. The avocado will brown over time.
Nutrition
Serving: 1recipeCalories: 295kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 5gCholesterol: 374mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!