Zesty Avocado Egg Salad

Discover a refreshing twist on a classic favorite with our Zesty Avocado Egg Salad, perfect for a quick and nutritious lunch. Featuring creamy avocados and a zesty lime dressing, this egg salad offers a unique blend of flavors and textures that make it both satisfying and healthy. Ideal for those seeking a low-carb, gluten-free meal option.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 large eggs

2 ripe avocados

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

8 slices whole grain bread (optional)

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat, allowing eggs to sit for 10 minutes.

2. Meanwhile, scoop out the flesh of the avocados and mash in a large bowl. Add mayonnaise, Dijon mustard, lime juice, cilantro, garlic powder, onion powder, salt, and pepper. Mix until smooth.

3. After 10 minutes, cool eggs in ice water. Peel and chop them into small pieces.

4. Gently fold the chopped eggs into the avocado mixture until well combined.

5. Serve the egg salad on its own, over a bed of greens, or as a sandwich filling with whole grain bread.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days.

Reheating

For best flavor, let the egg salad sit at room temperature for 10-15 minutes before serving.

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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.