Description
Avocado egg salad is a delightful, creamy twist on the classic egg salad that enhances flavor while providing nutritious benefits.
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 and ground black pepper, to taste
- Optional: lettuce leaves for serving
Instructions
- Add the diced avocado, chopped eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper to a mixing bowl.
- Gently stir the mixture until all ingredients are well combined.
- Taste and adjust seasoning as needed.
- Serve the avocado egg salad as is, on your favorite bread, or on lettuce leaves for a fresh crunch.
Notes
Best enjoyed fresh, but can be stored in the refrigerator for 1 to 2 days. To keep avocado from browning, drizzle some lemon juice on top before sealing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American