Avocado Egg Salad

A creamy and nutritious avocado egg salad that’s perfect for lunches or gatherings, rich in healthy fats and protein.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Lunch, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces hard-boiled eggs, chopped
1 piece ripe avocado, mashed Make sure it's ripe for the best creaminess.
1 tablespoon lemon juice Helps prevent browning of avocado.
2 tablespoons mayonnaise Can be substituted with Greek yogurt for a healthier option.
1 tablespoon Dijon mustard Can substitute with plain mustard.
to taste Salt and pepper Adjust according to your preference.
to taste Chopped chives or green onions Optional garnish.

Method

Preparation

In a mixing bowl, combine the chopped hard-boiled eggs and mashed avocado.
Add the lemon juice, mayonnaise, and Dijon mustard to the bowl. Mix well.
Season with salt and pepper to taste.
If you like, stir in some chopped chives or green onions for added flavor.
Serve cold or at room temperature.

Notes

You can prepare this avocado egg salad in just a few minutes. Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days for freshness. Adjust the seasoning as desired; a pinch of paprika can add an interesting twist.