Traditional Avocado Egg Salad

This creamy and flavorful Avocado Egg Salad offers a delightful twist on the classic egg salad with the addition of rich avocados, perfect for a hearty and healthy meal.

Prep time: 10 minutes
Cook time:
Serves: 4

Ingredients

4 large eggs, hard-boiled

2 ripe avocados

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped chives

2 tablespoons diced red onion

Instructions

1. Peel and coarsely chop the hard-boiled eggs.

2. In a large mixing bowl, mash the avocados with a fork until smooth.

3. Add the mayonnaise, lemon juice, Dijon mustard, salt, and pepper to the avocados and mix well.

4. Gently fold in the chopped eggs, chives, and diced red onion until combined.

5. Serve immediately or chill in the refrigerator before serving.

Storage

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days.

Reheating

For best results, enjoy cold; reheating is not recommended for this dish.

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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.