Description
A creamy, nutritious twist on a classic egg salad packed with healthy fats and protein, perfect for lunch, brunch, or a quick snack.
Ingredients
Scale
- 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 and ground black pepper, to taste
- Optional: lettuce leaves for serving
Instructions
- In a mixing bowl, add the finely diced avocado, chopped hard-boiled eggs, chopped red onion, mayonnaise, chives, parsley, lemon juice, kosher salt, and ground black pepper.
- Stir the mixture gently but thoroughly until all ingredients are well combined. Be careful not to mash the avocado too much; you want to maintain some texture.
- Serve the avocado egg salad immediately. You can enjoy it plain, spread on your favorite bread, or nestled on lettuce leaves for a fresh touch!
Notes
This dish is best made fresh, but it can last in the fridge for 1 to 2 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 1g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 187mg