Avocado Egg Salad
A creamy and zesty Avocado Egg Salad that’s perfect for brunch, meal prep, or a refreshing snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 1 tablespoon mayonnaise (optional)
- Chopped fresh herbs (like dill or parsley, optional)
Instructions
- Mash the avocados in a mixing bowl until creamy and smooth.
- Add the hard-boiled eggs to your mashed avocado mixture and gently mix them together.
- Pour in the lemon juice, seasoning with salt and pepper to taste. Add mayonnaise if desired.
- Fold in the chopped fresh herbs of your choice.
- Serve your Avocado Egg Salad on toasted bread or in lettuce wraps, and enjoy!
Notes
Store leftovers in an airtight container in the fridge and enjoy within 24 hours. For a lighter version, replace mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/avocado-egg-salad-3/