Egg Salad with Avocado
This creamy and healthy egg salad with avocado is a fresh twist on the classic. Packed with protein, healthy fats, and flavor, it’s perfect for sandwiches, wraps, or light lunches.
Equipment
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
- Spoon
- Measuring cups and spoons
Ingredients
- 4 large eggs hard-boiled and chopped
- 1 ripe avocado peeled and mashed
- 1 tbsp mayonnaise optional
- 1 tsp lemon juice
- 1 tbsp chopped chives or green onion
- Salt and pepper to taste
- Optional: a pinch of paprika or chili flakes for garnish
Instructions
- Boil the eggs for 10–12 minutes, then cool, peel, and chop them.
- In a bowl, mash the avocado until smooth.
- Add the chopped eggs, lemon juice, mayonnaise, and chives.
- Season with salt, pepper, and optional paprika.
- Mix gently until well combined.
- Serve immediately on toast, in sandwiches, or with crackers.
Notes
Nutrition Facts (Per Serving):
- Calories: 230
- Protein: 10g
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 3g
- Sugar: 1g
- Sodium: 180mg