Description
A creamy avocado egg salad perfect for spreading on toast or enjoying on its own.
Ingredients
Scale
- 2 ripe avocados (about 1 cup mashed)
- 4 hard-boiled eggs
- 2 tbsp fresh lemon juice
- ¼ cup red onion, finely chopped
- ¼ cup fresh herbs (cilantro or parsley), chopped
- to taste salt and pepper
Instructions
- Boil eggs: Place eggs in a pot, cover with cold water, bring to a boil, cover, then remove from heat. Let sit for 12 minutes and transfer to an ice bath.
- Mash avocados: Halve and pit avocados; scoop flesh into a bowl and mash until creamy but chunky.
- Chop eggs: Peel cooled hard-boiled eggs and chop roughly; add to the bowl with mashed avocado.
- Mix in other ingredients: Add lemon juice, red onion, herbs, salt, and pepper. Stir gently until well combined.
- Taste test: Adjust seasoning if needed.
- Serve: Enjoy on toast or on its own.
Notes
- This salad is best served fresh, but can be stored in the refrigerator for a short time.
- Feel free to customize with your favorite herbs or spices.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 200mg