Description
Avocado egg salad is a fresh and creamy twist on the classic egg salad. Combining ripe avocado with hard boiled eggs, herbs, and a touch of mayonnaise, this recipe is simple, nutritious, and perfect for a light lunch or summer meal. It comes together quickly and can be enjoyed on its own, with bread, or on crisp lettuce leaves.
Ingredients
Salad Ingredients
- 1 large avocado, peeled, pitted, and finely diced
- 3 hard boiled eggs, roughly chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Ground black pepper, to taste
Optional Serving
- Lettuce leaves for serving
Instructions
- Prepare Ingredients: Peel and pit the avocado, then finely dice it. Roughly chop the hard boiled eggs, and chop the red onion, chives, and fresh parsley.
- Combine Ingredients: In a glass mixing bowl, add the diced avocado, chopped eggs, red onion, mayonnaise, chives, parsley, and lemon juice. Season with kosher salt and ground black pepper to taste.
- Mix Gently: Stir all the ingredients gently but thoroughly to combine, ensuring the avocado remains chunky and the eggs are well distributed.
- Serve: Enjoy the avocado egg salad plain, on your favorite bread, or served over fresh lettuce leaves as a light, healthy meal or snack.
Notes
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for 1 to 2 days.
- For perfect hard boiled eggs every time, refer to expert hard boil tutorials.
- To select the best avocados without brown spots, check tips from guacamole recipe guides.
- This recipe is part of a Summer Meal Prep series, offering a range of easy and delicious recipes ideal for warm weather.
