Easy Avocado Egg Salad
This Easy Avocado Egg Salad is quick to prepare and packed with creamy avocado and protein-rich eggs.
Equipment
- saucepan
- medium bowl
- slotted spoon
Ingredients
Main Ingredients
- 4 large eggs
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 stalk celery finely chopped (about 3 tablespoons)
- 1 tablespoon chives finely chopped, or parsley/dill
- Salt to taste
- fresh ground black pepper to taste
Instructions
Cooking Instructions
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.
- Make the salad: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. Peel and chop your hard-boiled eggs, and then add them to the bowl. Stir in the celery and chives. Then, season with salt and pepper to taste.
Notes
This avocado egg salad is best the day you make it, but leftovers can be stored in an airtight container in the fridge for a day or two. To slow the browning of avocado, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container. Do not recommend freezing.
Nutrition
Serving: 1of the recipeCalories: 295kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 5gCholesterol: 374mgFiber: 5gSugar: 2g
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