Description
A simple and healthy avocado egg salad recipe that combines creamy avocado with hard-boiled eggs for a nutritious and delicious meal ready in 10 minutes.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs, chopped
- 1 tablespoon 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 together gently to combine.
- Sprinkle with chopped parsley before serving.
Notes
- Use ripe avocados for the best texture and flavor.
- Adjust seasoning to your taste.
- Serve immediately or store in an airtight container in the refrigerator for up to one day.
- The lemon juice helps slow down browning, but leftovers may darken slightly.
- Do not freeze this salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-boiled)
- Category: Salad
- Method: No Cook
- Cuisine: American
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
Keywords: avocado egg salad, creamy avocado egg salad, healthy avocado egg salad, easy avocado egg salad, avocado egg salad recipe, no mayo avocado egg salad, egg salad with avocado