Avocado Egg Salad

A creamy and bright mix of ripe avocados and hard-boiled eggs, perfect for quick breakfasts or light lunches.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size servings

Ingredients

Main Ingredients

2 pieces ripe avocados Ripe when slightly soft to the touch
4 pieces hard-boiled eggs, peeled and cooled
1 tablespoon lemon juice Fresh preferred
to taste salt
to taste pepper

Optional Add-ins

to taste diced red onion Optional
to taste chopped cilantro Optional
to taste chives Optional
to taste dill Optional

Instructions

Preparation

Start with peeled, cooled hard-boiled eggs. Roughly chop them into bite-sized pieces.
Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until you reach your preferred texture (smooth or a little chunky).
Add the chopped eggs to the bowl with the avocado.
Stir in the lemon juice, then season with salt and pepper. Add optional red onion or herbs now if using.
Gently fold everything together so the avocado coats the eggs without turning into a puree. Taste and adjust salt, pepper, or lemon.
Serve immediately, or chill for 10-15 minutes to let flavors meld.

Notes

Avocado browns when exposed to air, store salad in an airtight container, pressing plastic wrap directly onto the surface before sealing. Best consumed within 24-48 hours. Can be served on crackers, in sandwich rolls, or on lettuce leaves.