Description
This creamy and flavorful Avocado Egg Salad combines perfectly boiled eggs with ripe avocado, fresh lemon juice, and aromatic herbs for a healthy and satisfying meal or snack. It’s easy to prepare, naturally gluten-free, and makes a delicious spread or salad.
Ingredients
Scale
Eggs & Avocado
- 6 large hard boiled eggs
- 2 medium ripe avocados, diced
Seasonings & Add-ins
- 1/2 lemon, juiced
- 1/4 cup minced red onion
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare Eggs: Peel and dice the hard boiled eggs into medium-sized pieces and place them in a medium mixing bowl to begin the salad base.
- Add Avocado: Add the diced avocado to the eggs and mix gently. Continue stirring to allow the avocado to coat the eggs, which will create a creamy texture. For an even creamier salad, mash the avocado slightly before combining.
- Season the Salad: Squeeze the juice of half a lemon over the mixture. Add the minced red onion, fresh dill, salt, and cracked black pepper. Stir thoroughly to blend all ingredients evenly and enhance the flavors.
- Adjust and Serve: Taste the salad and adjust seasoning by adding more salt or lemon juice if desired. Serve immediately on crackers, as a sandwich filling on bread, or simply enjoy with a fork as a healthy snack or light meal.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Hard boiling the eggs properly ensures they’re easy to peel and have firm yolks.
- You can substitute fresh dill with fresh parsley or chives if preferred.
- For extra zest, add a pinch of paprika or cayenne pepper.
- Best served fresh but can be refrigerated for up to 1 day in an airtight container.
- This salad is naturally gluten-free and low carb.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: avocado egg salad, healthy egg salad, creamy avocado salad, gluten-free salad, easy egg salad recipe
