Description
This creamy and refreshing Avocado Egg Salad combines ripe avocado with hard-boiled eggs and fresh herbs for a nutritious and flavorful twist on traditional egg salad. Perfect as a quick snack or light meal, it pairs beautifully with toast, crackers, or veggies.
Ingredients
Scale
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon 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
- Mash the avocado: Pit and peel the avocado, then cut it into four quarters. Place the pieces into a large bowl and mash them with a potato masher or fork until smooth and creamy.
- Add remaining ingredients: To the mashed avocado, add mayonnaise, lemon juice, chopped dill, parsley, chives, salt, and black pepper. Stir gently until just combined, taking care not to overmix to maintain a nice texture.
- Serve: Enjoy the avocado egg salad right away with toast, crackers, or simply by the spoonful for a quick, satisfying bite.
Notes
- Ensure the eggs are cooked and cooled properly before chopping for best texture.
- Adjust seasoning with extra salt and pepper according to taste.
- For a dairy-free option, choose mayonnaise made without dairy.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; the avocado may brown slightly.
- Add chopped celery or green onions for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (eggs should be pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: avocado egg salad, healthy egg salad, avocado recipes, easy salad, gluten free salad, low carb salad
