Description
A creamy and healthy Avocado Egg Salad made with ripe avocado, hard boiled eggs, red onion, chives, and a hint of lemon juice. This quick and easy recipe offers a delicious, gluten-free, and low-carb option perfect for sandwiches, wraps, or as a standalone salad.
Ingredients
Scale
Egg Salad
- 4 hard boiled eggs (peeled)
- 1 medium ripe avocado
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon lemon juice
- 1 Tablespoon finely chopped chives
- Salt & Pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
Instructions
- Chop the eggs: Coarsely chop peeled hard boiled eggs and place them into a medium sized mixing bowl.
- Mash the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Roughly mash it with a fork, leaving some small chunks for texture.
- Combine ingredients: Add the mashed avocado, finely chopped red onion, lemon juice, chopped chives, salt, and pepper to the bowl with the eggs. Mix everything together until well combined and evenly coated.
- Adjust seasoning: Taste the mixture and add more salt or pepper if needed, mixing thoroughly.
- Serve: Serve the avocado egg salad immediately as a sandwich filling, with crackers, or as a standalone salad.
Notes
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day to maintain avocado freshness.
- To prevent the avocado from browning, cover the salad tightly with plastic wrap, pressing it directly onto the surface of the salad.
- For a spicy twist, add a pinch of cayenne pepper or chili flakes.
- This recipe is naturally gluten-free and low carb.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Avocado Egg Salad, healthy egg salad, avocado salad, gluten free egg salad, low carb salad, easy egg salad recipe
