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Avocado Egg Salad

A creamy and satisfying salad made with ripe avocados and hard-boiled eggs, perfect for lunch or as a snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Use perfectly ripe avocados.
  • 4 pieces hard-boiled eggs Chill after boiling for easier peeling.
  • 1 tablespoon lemon juice Prevents avocados from browning.
  • 1/4 cup red onion, finely chopped Adds crunch and flavor.
  • 1/4 cup mayonnaise For creaminess.
  • to taste salt and pepper Adjust to your taste.
  • Optional: chopped herbs (like cilantro or parsley) for garnish

Method
 

Preparation
  1. In a medium bowl, mash the avocados with a fork until creamy.
  2. Chop the hard-boiled eggs and add them to the bowl of mashed avocados.
  3. Stir in the lemon juice, red onion, mayonnaise, salt, and pepper until everything is well combined.
  4. Adjust seasonings to your taste buds’ delight.
  5. Serve it on toast, in a wrap, or as a dip for your favorite veggies.

Notes

This salad stays fresh in the fridge for 2-3 days. Store in an airtight container to maintain creaminess. For a healthier twist, substitute mayonnaise with Greek yogurt.