Description
A delightful and nutritious avocado egg salad that combines creamy avocado with hearty eggs and fresh herbs.
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 and ground black pepper, to taste
- Optional: lettuce leaves for serving
Instructions
- In a mixing bowl, combine the diced avocado, chopped hard-boiled eggs, red onion, mayonnaise, chives, parsley, lemon juice, kosher salt, and pepper.
- Stir the mixture gently until everything is well combined.
- You can enjoy the avocado egg salad on its own, spread it on your favorite bread, or serve it atop lettuce leaves for a refreshing option.
- This dish is best served fresh but can be stored in the refrigerator for 1 to 2 days.
Notes
Choose ripe avocados for the best flavor and adjust mayonnaise for desired creaminess. Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American