Avocado Egg Salad
This creamy and nutritious Avocado Egg Salad combines the richness of avocados with hearty boiled eggs, making it a delicious and healthy option for lunch or a light dinner. Perfect for sandwiches, wraps, or as a salad on its own.
Equipment
- 1 pot for boiling eggs
- 1 bowl for mixing
- 1 fork or potato masher
- 1 cutting board
- 1 serving dish
Ingredients
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice To prevent browning of the avocados.
- ¼ cup red onion Finely chopped.
- ¼ cup celery Finely chopped.
- 1 tablespoon fresh cilantro or parsley Chopped (optional).
- to taste salt
- to taste pepper
- ¼ teaspoon garlic powder Optional.
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 10 minutes.
- While the eggs are cooking, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocados using a fork or potato masher until smooth but still slightly chunky. Stir in the lemon juice.
- Once the eggs have finished cooking, drain the hot water and place the eggs in cold water to cool. After a few minutes, peel the eggs and chop them into small pieces.
- Add the chopped eggs, red onion, celery, cilantro (if using), salt, pepper, and garlic powder (if using) to the bowl with the avocados. Gently mix to combine the ingredients.
- Taste and adjust seasoning as necessary. Serve immediately on bread, in wraps, or atop greens as a salad.
Notes
For an extra kick, consider adding chopped jalapeños or a dash of hot sauce.
You can prepare this salad a few hours in advance; however, it’s best enjoyed fresh to maintain the avocado's vibrant color and texture. Store any leftovers in an airtight container in the refrigerator for up to 1 day.