Creamy Avocado Egg Salad
Discover a delightful twist on the classic egg salad with creamy avocado and a hint of lime for a refreshing and nutritious meal.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
6 large eggs
2 ripe avocados
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste
2 tablespoons chopped fresh cilantro
1/4 cup diced red onion
1/4 cup chopped celery
Instructions
1. Place the eggs in a pot and cover with cold water by about an inch.
2. Bring to a boil over medium-high heat, cover, and remove from heat. Let stand for 10 minutes.
3. Peel the eggs and roughly chop them. Set aside.
4. In a large bowl, mash the avocados with lime juice, mayonnaise, and Dijon mustard until smooth.
5. Add the chopped eggs, cilantro, red onion, and celery to the avocado mixture.
6. Season with salt and black pepper to taste and gently mix to combine.
7. Serve immediately on toast or chill for later.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Best served cold. Do not reheat as it may alter the texture and taste.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
