Avocado Egg Salad
A creamy blend of avocados and hard-boiled eggs mixed with a touch of lemon, perfect for a quick meal or refreshing snack.
Ingredients
For the Base
- 2 pieces ripe avocados Use perfectly ripe avocados for the best flavor.
- 4 pieces hard-boiled eggs Boil eggs for 10-12 minutes for the perfect texture.
For the Sauce
- 1 tablespoon lemon juice Fresh lemon juice is best.
- to taste Salt
- to taste Pepper
To Serve
- Chopped onions, tomatoes, or herbs (optional) Customize with your favorite add-ins.
Instructions
Preparation
- In a bowl, mash the ripe avocados with a fork until creamy but still slightly chunky.
- Chop the hard-boiled eggs into small pieces and fold them into the mashed avocado.
- Stir in the lemon juice to brighten the flavors, followed by salt and pepper to your taste.
- If desired, mix in chopped onions, tomatoes, or any fresh herbs you enjoy.
- Serve immediately on slices of bread, toast, or lettuce leaves.
Notes
You can prepare the avocado and egg mixture a few hours ahead. Store leftovers in an airtight container for up to 2 days. Freezing is not recommended.