Avocado Egg Salad
Creamy, vibrant, and packed with comforting flavors, avocado egg salad is a wholesome, dairy-free twist on a classic. Velvety avocado and rich hard-boiled eggs are brought to life with zesty lemon juice, crunchy red onion, and fresh herbs. Enjoy it on toast, in a sandwich, over greens, or as a dip.
Ingredients
- 6 hard-boiled eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt to taste
- Black pepper to taste
- Optional pinch of smoked paprika or red pepper flakes
Instructions
- Peel and chop the hard-boiled eggs into small pieces and place in a medium mixing bowl.
- Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the eggs.
- Add the lemon juice, chopped red onion, chives, and parsley to the bowl.
- Use a fork or potato masher to gently mash the ingredients together until well combined but still slightly chunky.
- Season with salt and black pepper to taste. Add smoked paprika or red pepper flakes if desired for a hint of heat.
- Stir gently to mix, then taste and adjust seasoning if needed.
- Serve immediately on toast, in lettuce wraps, as a sandwich filling, or chilled as a dip with crackers.
Nutrition
Calories: 220kcalCarbohydrates: 6gProtein: 10gFat: 18gSodium: 200mgFiber: 5gSugar: 1g
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