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Avocado Egg Salad

Avocado Egg Salad Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 2 ripe avocados
  • 2 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Method
 

  1. Bring a pot of water to a boil, lower the eggs in carefully, and cook for 10 minutes. Transfer to an ice bath for at least 5 minutes, then peel.
  2. Scoop the avocado flesh into a bowl with the lemon juice and mash with a fork for about 1 minute, leaving a few small chunks.
  3. Chop the eggs into bite-size pieces and add them to the avocado with the salt and pepper. Fold gently until combined.
  4. Scoop onto toasted bread, into lettuce cups, or alongside crackers and serve right away.

Notes

If you are boiling the eggs fresh, the 20-minute total includes that time plus cooling. Using eggs already hard-boiled and chilled cuts hands-on prep to about 5 minutes. Press plastic wrap firmly against any leftovers the moment they hit the fridge, this keeps the avocado from darkening.