I can’t get enough of this avocado egg salad! It’s incredibly creamy, quick to make, and absolutely delicious. The rich avocado blends perfectly with the eggs, keeping me full for hours!
INGREDIENTS
- 4 large eggs
- 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 freshly ground black pepper, to taste
INSTRUCTIONS
- Boil the Eggs:
- Place eggs in a saucepan and cover with 1-2 inches of cold water.
- Bring to a rolling boil over high heat, then cover, cook for 30 seconds, and remove from heat.
- Let the eggs sit for 12 minutes, then transfer them to a bowl of ice water for 5 minutes.
- Prepare the Base:
- In a medium bowl, mash the avocado with the mayonnaise (or yogurt) and lemon juice until smooth.
- Chop and Mix:
- Peel and chop the hard-boiled eggs, then add them to the bowl.
- Stir in the chopped celery and herbs.
- Season with salt and pepper to taste.
TIPS & NOTES
- Perfect Hard-Boiled Eggs: For more details on stovetop or Instant Pot methods, check out our guides!
- Serving Suggestions: Enjoy on toast, in a sandwich, or as a protein-packed salad topping.
- Nutrition (Per Serving – ½ Recipe):
- Calories: 295
- Protein: 14g
- Carbohydrates: 10g
- Fiber: 5g
- Sugar: 2g
- Total Fat: 23g
- Saturated Fat: 5g
- Cholesterol: 374mg
This creamy avocado egg salad is fresh, delicious, and perfect for a quick meal or snack!
