Description
This creamy and refreshing Avocado Egg Salad combines the rich flavors of ripe avocado and hard-boiled eggs with a zesty lemon-herb dressing. Perfect as a light lunch or a satisfying snack, this salad is quick to prepare and can be served over lettuce or toast for an added crunch.
Ingredients
Salad Dressing
- ¼ cup mayonnaise (or plain Greek yogurt)
- 1 teaspoon fresh lemon juice
- 2 teaspoon fresh chives, minced
- 1 teaspoon fresh dill, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 4 large hard-boiled eggs, peeled and roughly chopped
- 1 large avocado, sliced into small cubes
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), fresh lemon juice, minced dill, minced chives, salt, and black pepper until smooth and well combined to create a flavorful dressing.
- Combine Salad Ingredients: Gently fold in the roughly chopped hard-boiled eggs and small cubed avocado into the prepared dressing, taking care not to mash the avocado too much, ensuring the salad remains chunky and creamy.
- Serve: Spoon the avocado egg salad over a bed of fresh lettuce or spread on toast. Optionally, garnish with additional freshly sliced chives, dill, and a squeeze of lemon juice for enhanced flavor and presentation.
Notes
- Use ripe but firm avocados to maintain a nice texture in the salad.
- For a lighter version, substitute mayonnaise with plain Greek yogurt.
- Hard-boil eggs properly for easy peeling: boil for 10-12 minutes, then cool in ice water.
- Serve immediately or refrigerate for up to 1 day for best freshness.
- Add a pinch of smoked paprika or cayenne pepper for a spicy kick if desired.
