Avocado Egg Salad

This avocado egg salad is a creamy blend of hard boiled eggs, mayonnaise, ripe avocado and fresh herbs. A fun twist on the classic dish that makes for a perfect lighter lunch option!

Course Salad

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 385kcal

Author Sara Welch

Ingredients

1 large avocado peeled, pitted and diced
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 eggs hard boiled, peeled and chopped
1 tablespoon chives thinly sliced
1 tablespoon parsley chopped
salt and pepper to taste

Instructions

Place the avocado, mayonnaise, mustard and lemon juice in a medium bowl.
Use a fork to mash everything together.
Place the eggs, chives, parsley, salt and pepper in the bowl on top of the avocado mixture.
Stir gently until everything is well combined. Serve immediately.

Notes

Choose a ripe avocado for the best flavor and the creamiest salad.
This salad is best when served immediately, as the avocado may start to discolor over time.

Nutrition