avocado egg salad
This avocado egg salad is a creamy, lemony, vibrant twist on a classic recipe. It’s packed with fresh herbs and buttery chunks of avocado!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4
- Category: Salad
- Method: Mixed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup minced fresh herbs (tarragon, dill, chives, parsley)
- 1 tsp lemon zest
- 1 tbsp freshly squeezed lemon juice, plus more to taste
- Kosher salt
- Freshly ground black pepper
- 8 hard-boiled eggs, peeled and chopped
- 2 ripe avocados, peeled, pitted and diced
Instructions
- In a large bowl, combine mayonnaise, herbs, lemon zest, lemon juice, 1/4 teaspoon kosher salt and black pepper to taste.
- Add eggs and avocado and use a rubber spatula to mix and smash until fully combined, but still textured. Taste and add more salt or lemon juice, if needed.
- Serve immediately or cover the surface tightly with plastic wrap and chill for up to 1 day.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 398
- Sugar: 1.2g
- Sodium: 237mg
- Fat: 35g
- Saturated Fat: 6.9g
- Unsaturated Fat: 25.9g
- Trans Fat: 0.1g
- Carbohydrates: 9.6g
- Fiber: 6.8g
- Protein: 15g
- Cholesterol: 378mg
Find it online: https://www.withspice.com/blog/avocado-egg-salad/