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Creamy, Dreamy Avocado Egg Salad

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A vibrant and creamy Avocado Egg Salad combining hard-boiled eggs and ripe avocados, perfect for a quick lunch or picnic treat.

Ingredients

Scale
  • 1 ripe avocado
  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Boil the Eggs: Start by placing 6 eggs in a pot and covering them with water. Turn the heat to high and bring the water to a boil. Once boiling, cover the pot, turn off the heat, and let them sit for about 10-12 minutes. After they’re done, carefully transfer the eggs to an ice bath for about 5 minutes.
  2. Prepare the Avocado: While your eggs are cooking, cut the ripe avocado in half and remove the pit. Scoop the avocado into a bowl and mash it until creamy but chunky.
  3. Peel and Chop the Eggs: Once the eggs are cool, peel them under running water. Chop the eggs into bite-sized pieces and add them to the mashed avocado.
  4. Mix In the Goodness: Stir in the mayonnaise, Dijon mustard, and lemon juice until well combined. Season with salt and pepper.
  5. Add Fresh Herbs: If using cilantro, mix it in gently without breaking down the eggs too much.
  6. Chill (Optional): Refrigerate for about 30 minutes if time allows; otherwise, serve immediately.
  7. Serve It Up: Scoop onto a plate, serve on bread, or with fresh veggies for dipping.

Notes

For a vegan version, substitute eggs with tofu or chickpeas and use vegan mayo.

Nutrition

Keywords: avocado salad, egg salad, comfort food, easy lunch, picnic food

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