Description
A creamy and nutritious Avocado Egg Salad that combines ripe avocado and hard-boiled eggs with tangy Dijon mustard and fresh lemon juice, perfect as a sandwich filling or served over greens for a quick and satisfying meal.
Ingredients
Scale
Avocado Egg Salad Ingredients
- 1 ripe avocado
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Avocado: Peel and pit the ripe avocado, then place it in a medium mixing bowl.
- Mash with Eggs: Add the hard-boiled eggs to the bowl and mash them together with the avocado using a fork until well combined.
- Add Flavorings: Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the avocado-egg mixture.
- Mix Ingredients: Stir everything together until all ingredients are fully incorporated and creamy.
- Adjust Seasoning: Taste the avocado egg salad and adjust the seasoning with additional salt and pepper if necessary.
- Add Cilantro (Optional): If desired, fold in the chopped fresh cilantro for an extra burst of flavor.
- Serve: Serve the avocado egg salad immediately as a sandwich filling, on toast, or over a bed of greens.
- Enjoy: Relish your delicious and creamy avocado egg salad, perfect for a quick and healthy meal.
Notes
- For best flavor, use ripe avocados that yield slightly to gentle pressure.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
- Add chopped celery or red onion for extra crunch and flavor.
- Serve chilled or at room temperature depending on preference.
- Adjust mayonnaise quantity for a lighter or creamier texture.
