Avocado Egg Salad Recipe
Avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together!
Servings: 2 servings
Equipment
- Glass Mixing Bowls My favorite set of nesting mixing bowls!
- chef's knife A go-to chef's knife in my kitchen.
Ingredients
- 1 large avocado peeled, pitted and finely diced
- 3 hard boiled eggs roughly chopped
- 2 tablespoons red onion chopped
- 2 tablespoons mayonnaise
- 1 tablespoon chives chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon juice
- kosher salt and ground black pepper to taste
- Optional: lettuce leaves for serving
Instructions
- Mix together. Add the avocado, eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper, to a mixing bowl and stir to combine.
- Serve and enjoy. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
Video
Notes
- Storage tip: This is best made fresh, but it will last for 1 to 2 days in the fridge.
- Make sure to watch my hard boiled egg tutorial for the best hard boiled eggs (every time).
- I also give tips on my guacamole recipe video for picking the best avocados without brown spots on the inside.
- This recipe is included as part of my Summer Meal Prep series. Make sure to watch that video for more delicious recipe ideas!
Nutrition
Calories: 378kcal | Carbohydrates: 11g | Protein: 12g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 286mg | Sodium: 191mg | Potassium: 617mg | Fiber: 7g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg