Description
A creamy and flavorful avocado egg salad loaded with fresh herbs, perfect for a quick lunch in just 10 minutes.
Ingredients
Scale
- 4 hard-boiled eggs
- 1 medium ripe avocado
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs (dill, chives, or parsley)
- Salt and pepper to taste
- Optional add-ins: diced red onion, celery, or bacon bits
Instructions
- Prep your eggs: Start by peeling your hard-boiled eggs and placing them in a mixing bowl.
- Mash the eggs: Using a fork, mash the eggs to your desired consistency.
- Add avocado: Cut your ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
- Mix in additional ingredients: Drizzle the lemon juice over the mixture and add in optional mayo, fresh herbs, and season with salt and pepper.
- Combine everything: Using a spatula or a fork, gently fold everything together until just combined.
- Taste and adjust: Take a bite and see if you’d like more herbs, salt, or pepper; adjust accordingly.
- Chill before serving: While you can serve immediately, letting it chill in the fridge for about 10-15 minutes allows the flavors to meld beautifully.
Notes
This dish can be served on toast, in a wrap, with crackers, or over a bed of mixed greens. Optional variations include adding sriracha for spice or sun-dried tomatoes for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg
Keywords: avocado, egg salad, quick lunch, herby, creamy