Description
A nutritious and creamy Healthy Avocado Egg Salad that’s quick to prepare, combining ripe avocados and protein-packed hard-boiled eggs with fresh herbs and a zesty lemon touch. Perfect for sandwiches or wraps, this salad is flavorful, satisfying, and ideal for a light meal or snack.
Ingredients
Scale
Salad Ingredients
- 2 ripe avocados (about 400g)
- 4 hard-boiled eggs
- 2 tbsp fresh lemon juice
- 1/4 cup finely chopped red onion
- 2 tbsp fresh dill or parsley (or a mix)
- Salt and pepper to taste
Instructions
- Boil Eggs: Place eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes. Drain the hot water and cool the eggs under cold running water to stop cooking.
- Mash Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Use a fork to mash the avocado until it is smooth but retains some texture with slight chunks.
- Chop & Mix: Peel the cooled hard-boiled eggs and chop them into small pieces. Add the chopped eggs, finely chopped red onion, fresh herbs (dill or parsley), lemon juice, salt, and pepper to the mashed avocado.
- Stir Together: Gently fold and combine all the ingredients together, being careful not to over-mix to keep the salad’s texture intact.
- Taste & Serve: Taste the salad and adjust seasoning if needed. Serve the avocado egg salad on whole-grain bread for sandwiches or spoon it into lettuce cups for a low-carb option.
Notes
- For best flavor, use ripe avocados that yield slightly when pressed.
- Customize herbs based on your preference—cilantro can also be a fresh addition.
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- This salad makes a great high-protein, healthy fat snack or light meal.
- To make it vegan, substitute hard-boiled eggs with chickpeas.
