Egg Avocado Salad
This Egg Avocado Salad combines creamy avocado with protein-packed eggs for a fresh, nutritious meal that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat and cook for 10 minutes.
- Remove eggs from boiling water and place in an ice bath to cool completely. Peel and chop the eggs.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy but still slightly chunky.
- Add the mayonnaise, Dijon mustard, lemon juice, red onion, and cilantro to the mashed avocado. Stir to combine.
- Fold the chopped eggs into the avocado mixture. Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving for best flavor.
Notes
For extra texture, add a handful of toasted walnuts or serve the salad on toasted whole-grain bread for a satisfying sandwich.
Find it online: https://mommiesmore.com/egg-avocado-salad/