Description
This Avocado Egg Salad is one of the best easy ideas for a quick and simple meal that feels fresh and healthy and perfect for weeknight dinner or meal prep or brunch or potluck or party and it combines creamy avocado with protein packed eggs for a satisfying dish you will love making again and again.
Ingredients
Scale
- 6 eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
- The boiled eggs are roughly chopped into uneven pieces and the avocado is diced into soft chunks and both ingredients show clear texture contrast. The mixture begins to look colorful and varied as whites and yolks mix with green avocado pieces creating a rustic base.
- Chopped onion and parsley are scattered over the egg and avocado mixture and the colors become more with green and purple tones. The ingredients sit loosely on top showing a layered effect before mixing.
- Lemon juice is poured over the mixture and salt and pepper are sprinkled across creating slight moisture and shine on the surface. The ingredients begin to glisten and soften slightly from the added liquid.
- The ingredients are gently folded together and avocado starts to lightly mash coating the eggs with a creamy layer. The mixture transforms into a cohesive salad with uneven creamy texture and visible chunks.
- The salad is transferred to a plate or bowl and lightly adjusted into a casual mound with visible chunks and natural imperfections. The final dish looks creamy and slightly chunky with colors and homemade feel.
Notes
Pro Tips:
- Use slightly firm avocados to keep texture chunky and avoid overly mashed consistency in the final salad.
- Chill the eggs before chopping to make cleaner cuts and prevent crumbling texture.
- Add lemon juice immediately after cutting avocado to preserve bright color and fresh taste.
- Adjust seasoning gradually and taste as you mix to balance richness and acidity perfectly.
Storage: Store the salad in an airtight container and press plastic wrap directly onto the surface to reduce air exposure and browning. Keep refrigerated and consume within one day for best taste and texture. If the salad darkens slightly simply stir before serving to refresh its appearance.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 220mg