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Avocado Egg Salad

Avocado Egg Salad: 5 Irresistible Ways to Delight Your Tastebuds

A creamy and nutritious avocado egg salad.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 ripe avocados
  • 4 hard-boiled eggs
  • 1 tablespoon lemon juice
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • Salt to taste
  • Pepper to taste

Instructions

  1. Cut avocados in half, remove the pit, and scoop the flesh into a bowl.
  2. Mash the avocados with a fork until smooth.
  3. Peel and chop the hard-boiled eggs.
  4. Add lemon juice, red onion, cilantro, salt, and pepper to the mashed avocado.
  5. Gently fold in the chopped eggs.
  6. Serve immediately or refrigerate for later use.

Notes

  • Use fresh avocados for the best flavor.
  • Store leftovers in an airtight container to prevent browning.
  • Serve on toast or in a wrap for a meal.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 1g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 186mg

Keywords: Avocado Egg Salad