5-Ingredient Avocado Egg Salad
A light and satisfying egg salad made with creamy avocado instead of traditional mayo, perfect for brunch or a quick lunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 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
Instructions
- Prepare the Hard-Boiled Eggs: Place them in a pot, cover with cold water, and bring to a boil. Simmer for 9-12 minutes, then plunge into an ice bath.
- Get the Avocados Ready: Slice avocados in half, remove pits, and scoop the flesh into a bowl. Mash to desired creaminess.
- Mix in the Lemon Juice: Add the lemon juice to the mashed avocado to brighten the dish and prevent browning.
- Peel and Chop the Eggs: Peel eggs under running water and chop into rough chunks. Add to the avocado mixture.
- Season It Up: Sprinkle in salt and pepper to taste. Mix gently to maintain egg chunks.
- Taste and Adjust: Adjust seasoning with more salt or lemon juice if needed.
- Chill (Optional): Refrigerate for about 30 minutes for a refreshing serve.
Notes
Serve on whole-grain toast, in lettuce cups, or in a bowl. Drizzling with olive oil adds extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
Keywords: avocado egg salad, easy salad, healthy lunch
Find it online: https://hearthfulkitchen.com/5-ingredient-avocado-egg-salad/