Description
A quick and easy creamy egg avocado salad that’s perfect for lunch, dinner, or a midnight snack. Packed with good fats and protein!
Ingredients
- 4 eggs
- 2 ripe avocados
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice
- Chopped fresh herbs (optional)
Instructions
- Hard boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes.
- Cool the eggs: Transfer eggs to cold water and let them chill.
- Peel the eggs: Peel the eggs carefully.
- Mash the avocados: In a bowl, mash avocados, then mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Chop the boiled eggs: Chop the boiled eggs and gently fold them into the avocado mixture.
- Add chopped herbs: If using, add freshly chopped herbs.
- Serve: Enjoy the salad on its own or on toasted bread.
Notes
For a lighter spin, substitute Greek yogurt for mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American