Egg Avocado Salad
A creamy and nutritious Egg Avocado Salad combining perfectly boiled eggs with ripe avocado, seasoned lightly for a refreshing and healthy meal or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes.
- Drain the hot water and cool the eggs under cold running water or ice bath. Peel the eggs once cooled.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until smooth but still slightly chunky.
- Chop the boiled eggs into small pieces and add to the mashed avocado.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix gently to combine.
- Sprinkle chopped fresh chives on top if using, and mix lightly.
- Serve immediately or refrigerate until ready to enjoy.
Notes
For added crunch, serve the salad on toasted whole-grain bread or with crisp lettuce leaves as a wrap alternative.
Find it online: https://delilita.com/egg-avocado-salad/