Avocado Egg Salad Recipe
This easy and creamy Avocado Egg Salad provides a delicious twist on regular Egg Salad! Made with a simple mayonnaise mixture, hard-boiled eggs, and cubed avocado, it can be enjoyed in just 20 minutes alongside your favorite crackers, spread over toast, or as a filling!
Servings: 4 servings
Ingredients
- ½ cup mayonnaise or plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh dill minced
- 1 teaspoon fresh chives minced
- ½ teaspoon salad
- ¼ teaspoon pepper
- 4 large hard-boiled eggs peeled and roughly chopped
- 2 large avocados sliced into small cubes
Instructions
- Whisk the mayonnaise, lemon juice, dill, chives, salt, and black pepper together in a medium bowl.
- Gently fold in the eggs and avocado then serve over lettuce and toast and garnish with freshly sliced chives, dill, and lemon juice if desired.
Notes
- This avocado egg salad is best served as soon as the avocado is sliced and folded into the salad.
- Store leftovers in a container, placing cling wrap directly on top of the salad to seal out any air, and then seal with an airtight lid. The avocado will still start to turn brown but storing it with as little air exposure as possible will keep it from happening too quickly.
Nutrition
Calories: 434kcal | Carbohydrates: 9g | Protein: 9g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 247mg | Potassium: 560mg | Fiber: 7g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg
