Description
This creamy Avocado Egg Salad combines ripe avocado with chopped hard-boiled eggs and fresh herbs for a delicious, nutritious twist on classic egg salad. It’s quick to prepare, perfect for sandwiches, crackers, or enjoyed on its own as a healthy snack.
Ingredients
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Mash the avocado: Pit and peel the large avocado, then cut it into quarters. Place the avocado pieces into a large bowl and mash them thoroughly using a potato masher or a large fork until the texture is smooth and creamy.
- Add remaining ingredients: To the mashed avocado, add the chopped hard-boiled eggs, mayonnaise, lemon juice, chopped fresh dill, parsley, chives, salt, and black pepper. Gently stir everything together until just combined, making sure not to overmix so the eggs maintain some texture.
- Serve: Serve the avocado egg salad immediately. It pairs wonderfully with toast, crackers, or can be enjoyed straight from the bowl by the spoonful.
Notes
- For best flavor, use ripe, creamy avocado.
- Adjust salt and pepper according to taste preferences.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours in an airtight container.
- Hard-boil eggs by placing them in boiling water for about 10-12 minutes, then cool in ice water.
- Optional: add a pinch of paprika or cayenne for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for boiling eggs, if needed)
- Category: Salad
- Method: No-Cook
- Cuisine: American
