Go Back

Zesty Avocado Egg Salad

A creamy and nutritious avocado egg salad that's perfect for a quick lunch or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Choose avocados that yield slightly under gentle pressure.
  • 4 pieces hard-boiled eggs Boil for 9-12 minutes and cool in an ice bath for easy peeling.
Flavor Enhancers
  • 1 tablespoon lemon juice Helps prevent browning of the avocados.
  • 1 tablespoon lime juice Adds a zesty flavor.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Adjust according to preference.
  • to taste Chopped cilantro Optional, for garnish.
Serving Options
  • as needed Toast or wraps For serving the salad.

Method
 

Preparation
  1. In a mixing bowl, mash the ripe avocados with a fork.
  2. Chop the hard-boiled eggs and add them to the mashed avocado.
  3. Stir in lemon juice, lime juice, salt, and pepper to taste.
  4. Add chopped cilantro if desired.
Serving
  1. Serve on toast, in wraps, or enjoy straight from the bowl.

Notes

For the best flavor, serve fresh. If making ahead, add avocados just before serving to maintain freshness. Optionally, swap eggs with chickpeas for a vegan variant.