Description
A creamy and satisfying avocado egg salad packed with protein and healthy fats, perfect for lunches, light dinners, or brunch.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Chopped chives (optional)
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Cover the pot, remove from heat, and let sit for 12 minutes.
- Cool and peel the eggs: Transfer eggs to an ice bath to cool quickly. Gently tap the eggs on the counter to help loosen shells.
- Prep the avocados: Slice avocados in half, remove the pit, and scoop into a mixing bowl. Mash to desired consistency.
- Chop and add ingredients: Peel and chop the cooled eggs into bite-sized pieces and add them to the mixing bowl with the mashed avocado. Add mustard, lemon juice, salt, and pepper.
- Stir to combine: Gently fold all ingredients together until nicely combined, ensuring egg chunks remain intact.
- Taste and adjust: Taste the salad and adjust seasoning as necessary.
- Serve ASAP: Plate the salad for brunch, serve in lettuce wraps, or pack for lunch.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 185mg
Keywords: avocado egg salad, high protein, no mayo, healthy salad, gluten-free, easy recipe