Herby Avocado Egg Salad
A quick and easy avocado egg salad that's perfect for busy days, combining creamy avocados and protein-rich eggs with fresh herbs.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Ensure they are ripe for easy mashing.
- 4 pieces hard-boiled eggs, chopped Follow perfect hard-boiling instructions.
- 1 tablespoon fresh dill, chopped Can be substituted with other herbs.
- 1 tablespoon fresh parsley, chopped Can be omitted or substituted.
- 1 tablespoon fresh chives, chopped Experiment with your preferred herbs.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- Salt and pepper to taste Adjust seasoning to preference.
Instructions
Preparation
- Start by slicing the avocados in half and removing the pit. Scoop the flesh into a mixing bowl.
- Using a fork, mash the avocado until you reach your desired consistency (smooth or chunky).
- Add the chopped hard-boiled eggs, dill, parsley, chives, and lemon juice to the bowl. Season with salt and pepper.
- Gently fold all the ingredients together until well mixed, being careful not to over-mix to maintain the avocado chunks.
- Divide the salad into bowls or serve it on whole-grain toast for a hearty meal.
Notes
This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The avocado may brown slightly over time. Feel free to personalize by adding diced veggies or cheese as desired.