Amazing 20-Minute Avocado Egg Salad Freshness
Enjoy this creamy and fresh Avocado Egg Salad, a wonderful, healthy lunch option. We use ripe avocado for a smooth texture instead of heavy mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Leaf lettuce, for serving
Instructions
- Place the chopped hard-boiled eggs in a medium bowl.
- Add the mashed avocado, red onion, lemon juice, dill, and Dijon mustard to the bowl with the eggs.
- Gently mix all ingredients until just combined. Be careful not to overmix; you want some texture.
- Season with salt and pepper to your preference.
- Taste and adjust seasonings as needed for brightness and flavor.
- Serve immediately on leaf lettuce for a fresh, light meal.
Notes
- For extra creaminess, make sure your avocado is perfectly ripe.
- Lemon juice helps keep the avocado green and adds necessary brightness.
- You can add a pinch of paprika for color if you like.
- This salad is best eaten the day it is made for peak freshness.
Nutrition
- Serving Size: 1/2 recipe
- Calories: Approx. 250
- Sugar: Approx. 1g
- Sodium: Approx. 200mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 16g
- Trans Fat: 0g
- Carbohydrates: Approx. 8g
- Fiber: Approx. 5g
- Protein: Approx. 12g
- Cholesterol: Approx. 372mg
Find it online: https://whiskdaily.com/avocado-egg-salad-creamy-fresh-lunch/