Description
A creamy and flavorful avocado egg salad that combines the richness of avocados with the protein of eggs, perfect for a light lunch or snack.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes (optional)
Instructions
- Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and letting sit for 10-12 minutes.
- Once cooked, cool the eggs in cold water, then peel and chop them.
- In a mixing bowl, mash the avocado with a fork until smooth.
- Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado and mix well.
- Fold in the chopped eggs, green onions, and diced tomatoes if using.
- Serve on bread, in lettuce wraps, or on its own.
Notes
- For a spicier kick, add diced jalapeños.
- This salad can be stored in the refrigerator for up to 2 days.
- Adjust the seasoning according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg