Avocado Egg Salad
Avocado Egg Salad offers a creamy and flavorful twist on the classic egg salad, combining healthy avocado, protein-rich eggs, and fresh herbs. It’s versatile enough for breakfast, lunch, or dinner, served on toast, in wraps, or straight from the bowl. Packed with healthy fats and vibrant flavors, this easy-to-make salad is a perfect choice for anyone looking for a nutritious and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes (including egg boiling time)
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
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 parsley, chopped
1 teaspoon lemon juice
Salt and pepper, to taste
Lettuce leaves (optional, for serving)
Instructions
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In a mixing bowl, combine the diced avocado, chopped hard-boiled eggs, red onion, mayonnaise, chives, parsley, and lemon juice.
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Gently stir the ingredients together until well combined. Avoid over-mashing the avocado to maintain a chunky texture.
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Season with salt and pepper to taste.
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Serve immediately on lettuce leaves, toast, or enjoy it directly from the bowl.
Notes
For a lighter version, swap mayonnaise with Greek yogurt.
Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the avocado may brown over time.
Find it online: http://recipesbyjanet.com/avocado-egg-salad/
