Avocado Egg Salad
A creamy and satisfying avocado egg salad, perfect for brunch, sandwiches, or salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
- Chopped chives or green onions (optional)
Instructions
- Mash the avocados in a mixing bowl until smooth.
- Chop the hard-boiled eggs and add them to the bowl.
- Stir in the lemon juice, mayonnaise, and mustard.
- Season with salt and pepper to taste.
- Add chopped chives or green onions for extra flavor, if desired.
- Serve immediately on toast, in a sandwich, or on a salad.
Notes
For a chunkier salad, don’t mash the avocados too smooth. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 180mg
Find it online: https://recypez.com/avocado-egg-salad/