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Avocado Egg Salad

This avocado egg salad is creamy, fresh, and incredibly easy to make. It’s a lighter twist on classic egg salad, perfect for quick lunches, sandwiches, or meal prep.
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Ingredients Method Notes

Ingredients
  

  • 4 large eggs hard-boiled and chopped
  • 1 large ripe avocado
  • 1 –2 tablespoons mayonnaise optional
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • Optional: chopped chives or parsley

Method
 

  1. Peel and chop the hard-boiled eggs and set aside.
  2. In a bowl, mash the avocado until mostly smooth.
  3. Stir in lemon juice and mayonnaise, if using.
  4. Gently fold in the chopped eggs.
  5. Season with salt and black pepper to taste.
  6. Add herbs if desired and mix lightly.
  7. Serve immediately or chill briefly before serving.

Notes

  • Store leftovers in an airtight container for up to 24 hours.
  • Press plastic wrap directly on the surface to reduce browning.
  • Delicious on toast, in sandwiches, or wrapped in lettuce leaves.