Avocado Egg Salad
This creamy and nutritious avocado egg salad is perfect for a light lunch or a healthy snack. The combination of ripe avocados and hard-boiled eggs makes for a deliciously satisfying dish that is rich in healthy fats and protein.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 fork
- 1 cutting board
Ingredients
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- ¼ cup chopped red onion
- ¼ cup chopped celery
- 1 tablespoon Dijon mustard
- to taste salt and pepper
- ¼ teaspoon garlic powder (optional)
- as needed fresh herbs for garnish (like parsley or cilantro)
Instructions
- Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for about 12-15 minutes.
- After the eggs have cooked, drain the hot water and transfer the eggs to an ice bath or run them under cold water until cool. Peel the eggs once they are cool enough to handle.
- In a mixing bowl, mash the avocados with a fork until smooth. Stir in the lemon juice, Dijon mustard, garlic powder (if using), and season with salt and pepper to taste.
- Chop the cooled, peeled eggs and add them to the avocado mixture. Fold in the chopped red onion and celery gently to combine.
- Taste and adjust seasonings as needed. Garnish with fresh herbs if desired.
- Serve the avocado egg salad on whole grain bread, crackers, or lettuce wraps.
Notes
For added crunch, consider including diced bell peppers or cucumber.
This salad can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.
Feel free to adjust the ingredients based on your preferences or dietary needs.