Description
A creamy and satisfying avocado egg salad that comes together in just 15 minutes, perfect for busy weeknights.
Ingredients
Scale
- 4 large eggs, hard-boiled
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley, or dill
- Salt and fresh ground black pepper, to taste
Instructions
- Hard boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, covering for 30 seconds, then turning off the heat and letting them sit for 12 minutes.
- Transfer the cooked eggs to a bowl of ice water for 5 minutes to cool.
- In a medium bowl, mash the avocado, mayonnaise (or yogurt), and lemon juice together until creamy.
- Peel and chop the cooled eggs, then add to the avocado mixture along with the chopped celery and chives.
- Stir until well combined and season with salt and pepper to taste.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Serve on its own, on lettuce, or as a sandwich.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg