Description
A delicious and healthy Avocado Egg Salad that combines creamy avocados and hard-boiled eggs, perfect for a light meal or snack.
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 2 tablespoons chopped fresh cilantro (or parsley)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- In a medium saucepan, bring water to a boil. Gently add the eggs and boil for about 10 minutes for hard-boiled eggs.
- While the eggs are boiling, prepare a bowl with ice water. Once the eggs are done, transfer them to the ice bath to cool.
- In a large mixing bowl, cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Mash with a fork until smooth but slightly chunky.
- Pour in the lemon juice to prevent the avocado from browning and to add flavor.
- Once the eggs are cool, peel them and chop them into small pieces. Add them to the mashed avocado.
- Add the diced red onion, celery, and chopped cilantro to the bowl. The crunch of the vegetables will enhance the salad’s texture.
- Sprinkle in the garlic powder, salt, and pepper to taste. If you want a kick, add red pepper flakes.
- Gently fold all the ingredients together until well combined.
- Taste and adjust any seasonings as per your preference.
Notes
- This salad can be served on toast, in a wrap, or on its own as a dip with vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 370mg