Description
Indulge in the creamy delight of Avocado Egg Salad, a perfect blend of ripe avocados and hard-boiled eggs that will elevate your lunch or brunch experience. This vibrant dish brings together fresh flavors, making it a nutritious choice for sandwiches, wraps, or as a standalone snack. With its easy preparation and customizable ingredients, this recipe is ideal for busy days or casual gatherings. Enjoy the delightful contrast of textures and tastes in every bite!
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp pepper (adjust to taste)
- 1 cup chopped celery
- 1 tbsp Dijon mustard
- Optional: Fresh herbs (dill or cilantro) for garnish
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil over medium heat. Cover, remove from heat, and let sit for 10-12 minutes.
- Prepare the avocados: Slice open the avocados, scoop out the flesh into a bowl, and mash until creamy but slightly chunky.
- Add flavor boosters: Mix in lemon juice, Dijon mustard, salt, and pepper into the mashed avocado.
- Chop & combine ingredients: Peel cooled eggs under running water, chop finely, and add to the avocado mixture along with chopped celery.
- Mix gently until combined. Adjust seasoning if needed.
- Serve on whole-grain bread or lettuce wraps, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 150g
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 186mg