Description
Avocado Egg Salad is a creamy, nutritious twist on classic egg salad. Ripe avocado adds a rich, buttery texture and healthy fats, while tender eggs create a smooth, flavorful salad perfect for sandwiches, toast, or a light snack.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh chives or parsley for garnish
Instructions
- Place eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs and chop into small pieces.
- Mash avocado in a mixing bowl until smooth.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix until well combined.
- Gently fold the chopped eggs into the avocado mixture. Add red onion if desired.
- Garnish with chopped chives or parsley. Serve on toast, sandwiches, or over greens.
Notes
- Add a pinch of cayenne pepper or hot sauce for a spicy version.
- Mix in fresh herbs like dill, cilantro, or tarragon for extra flavor.
- Use Greek yogurt instead of mayonnaise for a low-fat option.
- Add relish or chopped pickles for a tangy twist in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad / Sandwich Filling
- Method: Boiling / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 190mg
