Description
A creamy and flavorful Avocado Egg Salad that’s perfect for a healthy lunch.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh herbs (such as dill or parsley) for garnish
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.
- Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, mash the ripe avocado until smooth.
- Add the lemon juice to the mashed avocado and mix well.
- Gently fold in the chopped eggs and red onion, being careful not to overmix.
- Season the mixture with salt and pepper to taste.
- Serve the avocado egg salad on whole grain bread, lettuce wraps, or on its own, garnished with fresh herbs.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- For extra creaminess, add a dollop of Greek yogurt.
- Can be served cold or at room temperature.
- Prep Time: 15
- Cook Time: 12
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Avocado, Egg Salad, Healthy, Lunch, Easy