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–+ servings

Avocado Egg Salad

A creamy and comforting avocado egg salad that’s easy to make and perfect for any chaotic evening.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs, hard-boiled and chopped Use large for better price, medium works too.
  • 1 ripe avocado, mashed The riper, the better!
  • 2 tbsp mayonnaise Heinz is recommended for a tangy flavor, can substitute with Greek yogurt.
  • 1 tbsp Dijon mustard Adds a nice kick.
  • Salt and pepper to taste Heavy on the salt recommended.
  • Optional: red pepper flakes For a little pizzazz.
  • Optional: chopped green onions or chives for garnish Top with love!

Method
 

Preparation
  1. Fill a medium saucepan with water, bring it to a rolling boil, then gently add your eggs. Cook for about 9-12 minutes.
  2. While the eggs cool, grab a bowl and smash that ripe avocado with a fork until creamy.
  3. Once boiled, peel your eggs and chop them into bite-sized pieces, then mix them into the bowl with the avocado along with mayonnaise, Dijon mustard, salt, and pepper.
  4. Taste for seasoning and adjust accordingly.
  5. Serve in a colorful bowl and sprinkle with green onions if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 8gProtein: 10gFat: 25gSaturated Fat: 4gSodium: 400mgFiber: 4gSugar: 1g

Notes

Leftovers taste even better the next day as flavors meld together.
Tried this recipe?Let us know how it was!