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–+ servings
Avocado egg salad served on a slice of toasted bread, garnished with chopped chives on a colorful cloth.

Avocado Egg Salad

Creamy, flavorful, and simple to make, this avocado egg salad is perfect on its own, in sandwiches, or wrapped for a quick lunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: lunch, Salad
Cuisine: American, Healthy
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large eggs for hard boiling
  • 1 large avocado ripe, pitted
  • 2 tablespoon mayonnaise or plain yogurt for creaminess
  • 2 teaspoon fresh lemon juice to prevent browning
  • 1 celery stalk finely chopped, ~3 Tbsp
  • 1 tablespoon fresh chives parsley, or dill (finely chopped)
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Place eggs in a single layer in a saucepan and cover with cold water by 1–2 inches. Heat over high until water reaches a rolling boil. Cover and remove from heat; let stand for 12 minutes. Transfer eggs to a bowl of ice water for 5 minutes.
  2. Mash avocado with mayonnaise (or yogurt) and lemon juice in a medium bowl until smooth.
  3. Peel and chop the cooled eggs, then fold them into the avocado mixture.
  4. Stir in finely chopped celery and herbs. Season with salt and freshly ground black pepper to taste.
  5. Serve immediately, or store in an airtight container in the fridge for up to 2 days with parchment pressed on top to slow browning.

Nutrition

Serving: 1 ServingCalories: 295kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 374mgSodium: 150mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Serve this avocado egg salad on its own, in a wrap, or on toast for a healthy and satisfying lunch. Use parchment over the surface when storing to slow browning.

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