Description
A creamy and flavorful avocado egg salad combining ripe avocado and perfectly cooked hard-boiled eggs, enhanced with fresh herbs and zesty lemon juice for a healthy, quick, and satisfying meal or snack.
Ingredients
Scale
Egg Salad Base
- 1 large avocado
- 6 large hard-boiled eggs (cut into ½-inch pieces)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
Herbs and Seasonings
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Instructions
- Prepare the Eggs: Hard boil the eggs, then peel and cut them into ½-inch pieces to ensure a perfect texture for the salad.
- Mash the Avocado: In a medium bowl, mash the ripe avocado until smooth but still slightly chunky to add creaminess and consistency.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, and lemon juice to the mashed avocado. Mix gently to incorporate all ingredients evenly without mashing the eggs too much.
- Add Fresh Herbs and Seasonings: Stir in the finely chopped dill, parsley, and chives for bright, fresh flavors. Season with salt and black pepper to taste, adjusting seasoning as needed.
- Chill and Serve: For best flavor, refrigerate the avocado egg salad for at least 10 minutes before serving. Serve chilled on its own, with bread, or atop greens.
Notes
- Use ripe but firm avocados for the best texture.
- Adjust lemon juice and seasoning according to personal taste.
- This salad is best eaten within 1-2 days to maintain freshness and prevent avocado browning.
- For a dairy-free version, ensure mayonnaise is free of dairy ingredients.
- Perfect for sandwiches, wraps, or as a high-protein snack.
