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Avocado Egg Salad

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A creamy and delicious avocado egg salad, perfect for sandwiches or as a light meal.

Ingredients

Scale
  • 1 ripe avocado
  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Prepare the avocado by peeling, pitting, and placing it in a medium mixing bowl.
  2. Mash the hard-boiled eggs together with the avocado until you achieve a chunky yet creamy texture.
  3. Incorporate mayonnaise, Dijon mustard, lemon juice, salt, and pepper into the egg mixture.
  4. Mix everything together until fully blended.
  5. Taste and adjust the seasoning to your preference.
  6. Add chopped cilantro if desired for extra flavor.
  7. Serve the avocado egg salad on sandwiches, toast, or over greens.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

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