Creamy Avocado Egg Salad
A creamy twist on a classic egg salad, packed with the goodness of ripe avocados and seasoned to perfection.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 hard-boiled eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Boil the eggs in a saucepan filled with water, making sure they’re fully submerged. Bring to a rolling boil over medium-high heat.
- Cover the pot and remove from heat. Let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes before peeling.
- Slice the avocado open, remove the pit, and scoop the flesh into a bowl. Use a fork to mash until creamy.
- Peel the hard-boiled eggs and chop them roughly. Add to the mashed avocado along with the mayonnaise, lemon juice, and dill.
- Fold everything together gently until well mixed.
- Season with salt and pepper to taste.
- Serve on toasted bread, in lettuce cups, or garnished with fresh dill.
Notes
This salad can be made ahead of time; just mix everything except the avocado in advance to keep it fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, avocado, creamy salad, healthy lunch, vegetarian, brunch recipe
Find it online: https://flavorvia.com/creamy-avocado-egg-salad/