Description

This creamy and flavorful Avocado Egg Salad combines ripe avocado with tender hard-boiled eggs and fresh herbs for a nutritious and satisfying dish. Perfect for a quick lunch or a light dinner, it’s easy to prepare and can be served on its own, with bread, or wrapped in lettuce leaves for a healthy option.

Ingredients

Scale

Salad Ingredients

1 large avocado (peeled, pitted and finely diced)
3 hard boiled eggs (roughly chopped)
2 tablespoons red onion (chopped)
2 tablespoons mayonnaise
1 tablespoon chives (chopped)
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon juice
Kosher salt (to taste)
Ground black pepper (to taste)

Serving Suggestion

Optional: lettuce leaves for serving

Instructions

Mix ingredients: In a mixing bowl, combine the finely diced avocado, roughly chopped hard-boiled eggs, chopped red onion, mayonnaise, chopped chives, fresh parsley, and lemon juice. Stir gently to combine all ingredients without mashing the avocado too much.
Season: Add kosher salt and freshly ground black pepper to taste. Mix again briefly to distribute the seasoning evenly throughout the salad.
Serve: Serve the avocado egg salad plain, spoon it on your favorite bread to make a sandwich, or use lettuce leaves to create a fresh and low-carb wrap. Enjoy immediately for the best flavor and texture.

Notes

Use ripe but firm avocados to prevent the salad from becoming too mushy.
Hard boil the eggs properly by boiling for about 9-12 minutes and then cooling in ice water for easy peeling.
Adjust the amount of mayonnaise for desired creaminess, or substitute with Greek yogurt for a lighter option.
Add other fresh herbs or spices like dill or paprika for variation.
This salad is best consumed within 1 day to prevent avocado browning.

Prep Time: 10 minutes
Cook Time: 12 minutes (for boiling eggs)
Category: Salad
Method: No-Cook
Cuisine: American

Keywords: avocado egg salad, easy egg salad, healthy lunch, avocado recipes, low carb salad, creamy salad