Egg Avocado Salad
A creamy and nutritious salad made with ripe avocados and hard-boiled eggs, perfect for a quick lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- 2 tablespoons diced red onion
- Salt and pepper to taste
- Fresh herbs (such as cilantro or parsley) for garnish
Instructions
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocados with a fork and mix in the lemon juice to prevent browning.
- Chop the hard-boiled eggs and add them to the bowl.
- Stir in the diced red onion and season with salt and pepper.
- Serve chilled on lettuce or as a sandwich filling. Garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to two days. Best served fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/egg-avocado-salad/