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Avocado Egg Salad

Avocado Egg Salad is a deliciously creamy and nutritious dish that beautifully blends ripe avocados with hard-boiled eggs, fresh herbs, and zesty lemon juice. This vibrant salad is not only visually appealing but also packed with flavor, making it an ideal choice for brunches, picnics, or a satisfying lunch. Quick to prepare and easy to customize, this recipe will surely impress your guests while providing a healthy meal option.

  • Total Time: 27 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 ripe avocados (about 400g)
  • 4 hard-boiled eggs
  • 2 tbsp fresh lemon juice
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh herbs (cilantro or parsley)
  • Salt and pepper to taste

Instructions

  1. Boil the eggs in cold water for 10-12 minutes until hard-boiled. Transfer to an ice bath, cool, and peel.
  2. Slice the avocados, scoop out the flesh, and mash in a bowl until smooth yet slightly chunky.
  3. Stir in red onion, fresh herbs, lemon juice, salt, and pepper until well combined.
  4. Chop the cooled eggs into bite-sized pieces and gently fold them into the avocado mixture.
  5. Serve immediately on plates, in sandwiches, or lettuce wraps. Chill for an hour if preferred.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Boiling, Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 370mg

Keywords: - Choose avocados that yield slightly to pressure for optimal creaminess. - For added crunch, consider including diced bell peppers or cucumbers. - Store leftovers in an airtight container for up to three days; press plastic wrap onto the salad surface to minimize browning.