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Avocado Egg Salad

A creamy and zesty Avocado Egg Salad that combines smooth avocado with hard-boiled eggs, perfect for sandwiches or salads.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 pcs ripe avocados Make sure they are ripe for the best texture.
  • 4 pcs hard-boiled eggs Cooked and cooled.
  • 1 tbsp lemon juice Adds freshness and prevents browning of avocados.
  • to taste salt and pepper
Optional Ingredients
  • 1/4 cup diced red onion Can be omitted if not preferred.
  • 1/4 cup chopped cilantro Can be substituted with other herbs if desired.

Method
 

Preparation
  1. Start by boiling the eggs: place them in a pot of water, bring it to a boil, cover the pot, remove from heat, and let sit for about 12 minutes.
  2. While the eggs are boiling, slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
  3. Mash the avocados with a fork until you reach your desired creaminess.
  4. Add the lemon juice immediately to the mashed avocado to prevent browning.
  5. Once the eggs are boiled and cooled, peel them and chop them into small pieces.
  6. Combine the chopped eggs with the avocado mixture. Season with salt and pepper to taste.
  7. If desired, stir in the diced red onion and chopped cilantro for extra flavor.
Serving
  1. Enjoy your Avocado Egg Salad immediately on a bed of greens, on toast, or in a wrap.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. For longer storage, consider keeping the avocado and egg separate until ready to eat.