Description
This creamy and refreshing Avocado Egg Salad combines ripe avocado with protein-rich hard-boiled eggs and fresh herbs, dressed in a tangy lemon mayonnaise. It’s a perfect light meal or snack that is quick to prepare and packed with flavor.
Ingredients
Scale
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs (cut into ½-inch pieces)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Instructions
- Prepare the Eggs: Start by hard boiling the eggs, then peel and cut them into ½-inch pieces. This will add protein and a creamy texture to the salad.
- Mash the Avocado: Scoop the avocado flesh into a bowl and mash it until smooth but slightly chunky for texture.
- Mix the Dressing: In the bowl with mashed avocado, add mayonnaise and lemon juice. Stir well to combine and create a creamy, tangy dressing base.
- Add Herbs and Seasoning: Stir in the finely chopped fresh dill, parsley, and chives. Season the mixture with salt and black pepper, adjusting to taste to enhance the flavors.
- Combine Eggs and Dressing: Gently fold the chopped eggs into the avocado dressing, mixing carefully to keep some egg texture intact without mashing.
- Serve: Serve immediately or refrigerate for up to a few hours before serving for flavors to meld. Perfect as a sandwich filling, on toast, or with salad greens.
Notes
- Use ripe but firm avocados for best texture.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter version.
- Fresh herbs are essential for bright flavor; dried herbs will not provide the same freshness.
- This salad is best eaten within 1-2 days to keep the avocado from browning.
- Adjust lemon juice and salt to taste for personal preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
