Avocado Egg Salad
Classic egg salad gets a fresh upgrade in this Avocado Egg Salad. Creamy avocado, protein-packed eggs, bright lemon, and Dijon come together for an easy lunch that's just as delicious piled onto toast as it is tucked into lettuce wraps or enjoyed by the spoonful.
Servings 2
Calories 315kcal
Ingredients
- 1/2 large avocado
- 3 hard boiled eggs
- 1/4 small red onion, finely chopped
- 1/2 tbsp lemon juice
- 1/2 tbsp mayo
- 1 tsp Dijon mustard
- Sprinkle of salt
- Sprinkle of pepper
- Sprinkle of paprika
- Sliced green onions
- Served on sourdough bread
Instructions
- (Skip to step 2 if you're buying pre-boiled eggs.) Add a few inches of water and the eggs to a medium-sized pot. Bring to a boil and boil for 30 seconds. Turn off the heat, leaving the pot on the burner, cover it with a lid, and let it sit for 10 minutes. Move the eggs to an ice bath for a few minutes to cool. Peel and chop the eggs, then set aside.
- Add the sliced avocado, chopped red onion, chopped eggs, mayo, mustard, lemon juice, and seasonings to a bowl. Mix well.
- I served mine on some sourdough bread and topped it with more paprika and freshly chopped green onions. Enjoy!
Nutrition
Calories: 315kcal | Carbohydrates: 23g | Protein: 14g | Fat: 19g | Fiber: 4g