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Avocado Egg Salad 2

Avocado Egg Salad

Maria G. Brooks
This Avocado Egg Salad combines the creamy goodness of ripe avocados with protein-rich hard-boiled eggs for a healthy, flavorful dish.
With a bright tang of lemon juice and the option to customize with herbs or spices, it’s perfect as a sandwich filling, toast topping, or low-carb snack.
in just 15 minutes, it’s an easy, nutritious option for any time of the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Light Meal, Salad, Snack
Cuisine American, Fusion
Servings 4 Servings
Calories 230 kcal

Equipment

  • 1 Pot: For boiling eggs
  • 1 Bowl: For mixing the salad
  • 1 Fork or Masher: For mashing avocado
  • 1 Knife: For chopping eggs and avocado
  • 1 Cutting Board: For preparation
  • Measuring Spoons: For accurate seasoning

Ingredients
  

For the Salad:

  • 4 large eggs hard-boiled and chopped
  • 2 medium avocados ripe and mashed
  • 1 ½ tablespoons lemon juice or lime juice
  • 1 tablespoon mayonnaise or Greek yogurt optional
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika optional
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste

Optional Add-Ins:

  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon red onion finely diced
  • A pinch of chili flakes or cayenne for spice

Instructions
 

Step 1: Prepare the Eggs

  • Place the eggs in a pot and cover them with water.
  • Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10 minutes.
  • Transfer the eggs to an ice bath, allow them to cool, then peel and chop into small pieces.

Step 2: Prepare the Avocado

  • Slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
  • Mash the avocado with a fork until it reaches your desired consistency (smooth or slightly chunky).

Step 3: Combine Ingredients

  • Add the chopped eggs to the mashed avocado.
  • Stir in lemon juice, mayonnaise (if using), Dijon mustard, salt, pepper, and any optional add-ins.
  • Mix gently until well combined.

Step 4: Adjust Seasoning

  • Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.

Step 5: Serve

  • Serve immediately on toast, in sandwiches, lettuce wraps, or as a dip with crackers or veggie sticks.

Notes

  • Make It Dairy-Free: Skip the mayonnaise or use a plant-based alternative.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly on the surface of the salad to minimize browning.
  • Customizable Flavor: Add fresh herbs, diced veggies, or spices to create your unique twist.
  • Egg-Free Version: Replace eggs with crumbled tofu or chickpeas for a vegan-friendly alternative.
Keyword Avocado Egg Salad