Description
This creamy and flavorful Avocado Egg Salad is a quick and nutritious dish perfect for a light lunch or snack. Combining ripe avocado with hard-boiled eggs, fresh herbs, and a hint of lemon juice, this salad is easy to prepare and delicious served on its own, on bread, or wrapped in lettuce leaves.
Ingredients
Salad Ingredients
- 1 large avocado, peeled, pitted and finely diced
- 3 hard boiled eggs, roughly chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Ground black pepper, to taste
- Optional: lettuce leaves for serving
Instructions
- Prepare the ingredients: Peel, pit, and finely dice the avocado. Roughly chop the hard-boiled eggs. Chop the red onion, chives, and parsley to ensure they blend well with the other ingredients.
- Mix together the salad: In a mixing bowl, combine the diced avocado, chopped eggs, red onion, mayonnaise, chives, parsley, and lemon juice. Season with kosher salt and ground black pepper to taste. Stir gently until all the ingredients are evenly mixed.
- Serve and enjoy: Eat the avocado egg salad plain, spread it on your favorite bread, or use it as a filling in wraps or lettuce leaves for a low-carb option. Enjoy immediately for best freshness.
Notes
- Use ripe avocado for a creamy texture and rich flavor.
- Adjust mayonnaise quantity to achieve your desired creaminess.
- Lemon juice not only adds flavor but helps prevent the avocado from browning.
- The salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- For extra crunch, consider adding diced celery or pickles.
