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Avocado Egg Salad

A creamy and flavorful Avocado Egg Salad that’s quick to prepare and perfect for sandwiches, wraps, or enjoying straight from the bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Use perfectly ripe avocados for maximum creaminess.
  • 4 pieces hard-boiled eggs
  • 1 tablespoon lemon juice Adds brightness to the salad.
  • 2 tablespoons mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/4 cup diced red onion For a crunchy texture.
  • to taste Salt Essential for flavor.
  • to taste Pepper Essential for flavor.

Method
 

Preparation
  1. Peel and mash the avocados in a bowl.
  2. Chop the hard-boiled eggs and add them to the bowl.
  3. Add lemon juice, mayonnaise, and red onion.
  4. Mix until combined.
  5. Season with salt and pepper.
  6. Serve on bread or with crackers.

Notes

Store leftovers in an airtight container in the fridge for about 3 days. To prevent browning, keep the mashed avocado separate from other ingredients if prepping in advance. Add a sprinkle of paprika on top for a smoky twist and experiment with herbs like dill or parsley for freshness.