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Creamy Avocado Egg Salad

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A delightful twist on the classic egg salad, packed with creamy avocados and protein-rich eggs, perfect for any meal.

Ingredients

Scale
  • 2 ripe avocados
  • 4 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Prepare the Hard-Boiled Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, cover, and let sit off the heat for 12-15 minutes. Transfer to an ice bath for 5 minutes.
  2. Mash the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash until creamy and add lemon juice immediately.
  3. Peel and Chop the Eggs: Once cool, crack the shells and peel them under running water. Chop into small pieces.
  4. Combine All Ingredients: Add the chopped eggs to the mashed avocados. Mix in mayonnaise, salt, and pepper; fold in chives if using.
  5. Taste and Adjust: Adjust seasoning based on your preference. Add more mayonnaise or yogurt if too thick.
  6. Chill and Serve: Let the salad chill for 15-20 minutes before serving. Enjoy it in sandwiches, on lettuce, or with crackers.

Notes

This salad is versatile—try adding diced jalapeños for spice or crumbled feta for a Mediterranean twist.

Nutrition

Keywords: avocado, egg salad, healthy recipe, vegetarian salad, easy lunch

Find it online: https://hearthfulkitchen.com/avocado-egg-salad-4/