Description
This creamy and flavorful Avocado Egg Salad combines ripe avocado with protein-rich hard-boiled eggs and fresh herbs, dressed in a tangy lemon-mayo sauce. Perfect for a quick, nutritious lunch or a light snack, this salad offers a healthy twist on the classic egg salad with added creaminess and freshness.
Ingredients
Scale
Salad
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
Dressing & Seasoning
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Prepare the eggs. Hard-boil the eggs, then peel and cut them into ½-inch pieces. Ensure they are evenly sized for a consistent texture in the salad.
- Prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it gently with a fork to keep some texture but create a creamy base.
- Combine ingredients. Add the chopped eggs, mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper to the mashed avocado in the bowl.
- Mix everything together. Gently fold all ingredients until well combined, making sure the eggs stay in good shape and the herbs are evenly distributed.
- Adjust seasoning and serve. Taste the salad and add more salt, pepper, or lemon juice as desired. Serve immediately or chill for about 10 minutes for flavors to meld.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Use fresh herbs for best flavor; dried herbs can be substituted but use sparingly.
- This salad keeps well covered in the refrigerator for up to 2 days.
- Serve on whole-grain bread, in lettuce wraps, or with crackers for a delicious meal or snack.
