Avocado Egg Salad
A nostalgic blend of creamy avocados and protein-packed eggs, perfect for sandwiches, crackers, or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- Chopped cilantro (optional)
Instructions
- Peel and chop the hard-boiled eggs roughly.
- Scoop out the flesh of the avocados and mash it with a fork until slightly chunky.
- Add the chopped eggs, lemon juice, mayonnaise, salt, and pepper to the bowl, mixing gently.
- Fold in the chopped cilantro, if desired.
- Serve your avocado egg salad on bread, crackers, or in lettuce wraps.
Notes
Store leftovers in an airtight container in the refrigerator and consume within two days for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/avocado-egg-salad-2/