Creamy Avocado Egg Salad
A fresh and creamy twist on classic egg salad, this avocado version is perfect for a light lunch or summer side dish.
- Prep5 min
- Cook20 min
- Total25 min
- DifficultyEasy
- Servings2
This simple salad combines ripe avocado with hard-boiled eggs for a rich, satisfying texture. The tangy red onion, fresh herbs, and lemon juice brighten every bite.
Ready in under 30 minutes, it works as a quick lunch on toast or a light salad on lettuce leaves. No cooking beyond boiling the eggs – just chop, mix, and serve.
Ingredients
Servings
Optional
Converted amounts are rounded.
Method
- Place the finely diced avocado, roughly chopped hard-boiled eggs, chopped red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper into a mixing bowl.
- Stir everything together gently until well combined.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve immediately as is, or spoon over toast, bread, or lettuce leaves.
💡 Tips
- For easier dicing, slice the avocado while still in its skin, then scoop out the flesh.
- If using the salad as a sandwich filling, mash the eggs slightly more for a spreadable texture.
- Add a pinch of cayenne or smoked paprika for a subtle kick.
Inspired by a recipe from Downshiftology