Easy Avocado Egg Salad
This Easy Avocado Egg Salad is a creamy, delicious dish packed with protein and flavor.
Equipment
- saucepan
- bowl
- slotted spoon
Ingredients
Eggs and Avocado
- 4 large eggs
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 stalk celery finely chopped (about 3 tablespoons)
- 1 tablespoon chives finely chopped
- fresh ground black pepper to taste
- salt to taste
Instructions
Preparation
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan and cook for 30 seconds, then remove from heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.
- Make the salad: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in a medium bowl. Peel and chop your hard-boiled eggs, and then add them to the bowl. Stir in the celery and chives. Season with salt and pepper to taste.
Notes
This salad can be served on bread, crackers, or on its own as a refreshing dish.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 370mgSodium: 300mgPotassium: 700mgFiber: 6gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg
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