Description
A creamy and healthy avocado egg salad, perfect for a light lunch or snack.
Ingredients
Scale
- 2 ripe avocados, mashed
- 6 hard-boiled eggs, chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine the mashed avocados, chopped hard-boiled eggs, red onion, dill, Dijon mustard, and lemon juice.
- Mix well until all ingredients are evenly distributed.
- Season with salt and black pepper to your liking.
- Serve immediately or chill for later.
Notes
- For a richer flavor, you can add a tablespoon of Greek yogurt or mayonnaise.
- This salad can be served on toast, in lettuce cups, or as a dip.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg