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High Protein Avocado Egg Salad

A quick and nutritious salad featuring creamy avocados and hard-boiled eggs, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Aim for ripe avocados that yield slightly to gentle pressure.
  • 4 pieces hard-boiled eggs Ensure they are perfectly cooked.
  • 1 tablespoon lemon juice Add just before serving to prevent browning.
  • Salt and pepper to taste
  • Optional: diced red onion, chopped cilantro, or mayonnaise Feel free to customize with these additions.

Method
 

Preparation
  1. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
  2. Mash the avocados with a fork until creamy.
  3. Peel and chop the hard-boiled eggs, then add them to the bowl.
  4. Add lemon juice, salt, and pepper (and any optional ingredients if desired) to the mixture.
  5. Gently fold everything together until well combined.

Notes

This salad is best fresh; it lasts in the fridge for about 1 to 2 days. Store it in an airtight container to keep it from browning quickly. For a vegan option, replace the eggs with mashed chickpeas.