Creamy Avocado Egg Salad
A delightful mix of creamy avocado and hard-boiled eggs, perfect for healthy meals and gatherings.
Ingredients
Main Ingredients
- 4 pieces hard-boiled eggs Fresh eggs are essential! Cool them in ice water to avoid greenish yolks.
- 1 piece ripe avocado Look for one that yields slightly when pressed.
- 1 tablespoon mayonnaise Use your favorite brand; plain, olive oil, or vegan versions work.
- 1 teaspoon mustard Dijon preferred for tang; yellow mustard works too.
- to taste salt and pepper Crucial for bringing flavors together.
- as needed chopped fresh herbs Use chives or parsley for freshness.
Instructions
Preparation
- Start by boiling the eggs using the boil-and-shock method: cover them with water in a pot, bring to a rapid boil, turn off the heat, cover, and let sit for 12-14 minutes. Cool in ice water.
- Once cool, peel the eggs and chop them roughly into chunks.
- Slice the ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the chopped eggs.
- Add mayonnaise, mustard, and sprinkle with salt and pepper. Mash with a fork, leaving some chunky bits.
- Taste and adjust seasoning as necessary.
- Garnish with fresh herbs before serving.
Notes
For better storage, keep in an airtight container in the fridge for up to 3 days. To limit browning, add lemon juice to leftovers.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 1g
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