Guacamole Egg Salad
A creamy, zesty egg salad with ripe avocados, lime juice, and fresh veggies, perfect for brunch or a light meal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large hard-boiled eggs
- 2 ripe avocados
- 1 small tomato, diced
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro (optional)
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon garlic salt
- Pepper, to taste
Instructions
- Start by placing your eggs in a saucepan and covering them with water. Bring to a boil over high heat, cover, and let sit for about 12-14 minutes.
- While your eggs are cooking, halve the avocados, remove the pit, and scoop the flesh into a mixing bowl. Mash until desired creaminess.
- Next, chop your tomato, onions, and cilantro. Add them to the bowl with the mashed avocado.
- Once the eggs are done boiling, transfer them to an ice bath to cool. Peel and chop them into small pieces, then fold into the avocado mixture.
- Add lime juice, garlic salt, and pepper. Mix gently to avoid mashing the eggs too much. Adjust seasoning as needed.
- Chill in the fridge for at least 30 minutes for the best flavor.
Notes
For serving, use whole-grain toast, pita chips, or enjoy it straight from the bowl. It’s also delicious scooped into avocado shells for a beautiful presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 180mg
Keywords: guacamole, egg salad, avocado, healthy, brunch
Find it online: https://hearthfulkitchen.com/guacamole-egg-salad/