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–+ servings

Avocado and Egg Salad Recipe

Michelle Kim
Follow this recipe to prepare a delicious Avocado and Egg Salad, a healthy and creamy dish perfect for a quick meal or a side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 2
Calories 250 kcal

Equipment

  • 1 Medium bowl For mixing the salad
  • 1 Knife For chopping ingredients
  • 1 Cutting board

Ingredients
  

  • 2 Ripe avocados Peeled, pitted, and diced
  • 3 Hard-boiled eggs Peeled and chopped
  • 1/4 cup Red onion Finely chopped
  • 2 tbsp Mayonnaise
  • 1 tbsp Lemon juice Freshly squeezed
  • to taste Salt
  • to taste Black pepper Freshly ground

Instructions
 

  • In a medium bowl, combine the diced avocados and chopped hard-boiled eggs.
  • Add the finely chopped red onion, mayonnaise, and lemon juice.
  • Gently mix all the ingredients together until well combined.
  • Season with salt and freshly ground black pepper to taste.
  • Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For added flavor, you can mix in some chopped cilantro and a dash of hot sauce.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 13gProtein: 10gFat: 21gSaturated Fat: 4gCholesterol: 190mgSodium: 350mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 25000IUVitamin C: 12.4mgCalcium: 500mgIron: 0.4mg
Keyword avocado, Easy, Egg salad, healthy, Quick
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