Avocado Egg Salad

5 from 11 votes

Avocado Egg Salad is a quick, easy-to-make, delicious twist on a classic egg salad recipe. Packed with flavor, it is perfect for sandwiches, wraps, toasts, or even as a dip with crackers.

Prep Time10

Cook Time15

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 249kcal

Author: Kushi

Equipment

Bowl

Ingredients

2 Avocado pitted and peeled
1 tablespoon Fresh lemon juice
2 tablespoon Red onion chopped
2 tablespoon Cilantro parsley (or any herbs like chives, dill, etc)
2 tablespoon Mayonnaise
2 hard-boiled eggs chopped
2 hard-boiled egg whites chopped
Salt pepper, chili flakes, to taste.

Instructions

Boil the eggs. Cool, peel, and chop into pieces.
2 hard-boiled eggs, 2 hard-boiled egg whites
Add the avocado and lemon juice to a medium bowl and mash it with a fork.
2 Avocado, 1 tablespoon Fresh lemon juice
Add onions, cilantro, mayonnaise, chopped eggs, pepper flakes, and salt to taste and mix well.
2 tablespoon Red onion , 2 tablespoon Cilantro, 2 tablespoon Mayonnaise, Salt
Serve this on toast, wraps, sandwiches, lettuce, etc, or use it as a dip for crackers.

Video

Notes

You can store the leftover salad in the refrigerator for up to 2 days.
To make this egg avocado salad with no mayo, skip it or add yogurt or sour cream.
For the crunch, you can add pecans, walnuts, or almonds.
For additional flavor, add djon mustard, pickles, etc.
For a spicy kick, you can add chopped jalapeno or sriracha sauce.
Adjust all ingredients to taste.
You can add any herbs, such as parsley, chive, basil, mint, and spring onions.

Nutrition