Avocado Egg Salad: 10 Minute Creamy Masterpiece
A quick and healthy avocado egg salad recipe. It combines creamy avocado with hard-boiled eggs for a satisfying and nutritious meal, perfect for lunches or snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-cooked)
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Peel and chop the hard-boiled eggs into small, chunky pieces.
- Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
- Gently mash the avocado with a fork until creamy but still slightly chunky.
- Add the chopped eggs, lemon juice, olive oil, salt, and pepper to the bowl.
- Mix everything gently to combine, ensuring the eggs are not overly mashed.
- Sprinkle with chopped fresh parsley.
- Serve immediately or store in an airtight container in the refrigerator for up to one day.
Notes
- Use ripe but firm avocados for the best texture.
- Adjust salt and pepper to your preference.
- This avocado egg salad is best served fresh.
- Leftovers may darken due to avocado oxidation, but are still safe to eat.
- Do not freeze.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 190mg
Find it online: https://quizsavor.com/avocado-egg-salad-recipe/