High Protein Avocado Egg Salad
A vibrant and nutritious salad that replaces mayo with creamy avocados for a filling and healthy dish.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Choose avocados that yield slightly when squeezed.
- 4 pieces hard-boiled eggs Peel and chop into bite-sized pieces.
- 1 tablespoon lime juice Freshly squeezed for best flavor.
- 1/4 cup red onion, diced Adds crunch and flavor.
- 1/4 cup cilantro, chopped Can substitute with dill or parsley.
- to taste Salt and pepper Essential for flavor enhancement.
Instructions
Preparation
- Hard-boil the eggs, then cool, peel, and chop them into bite-sized pieces.
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork.
- Gently fold in the chopped hard-boiled eggs into the mashed avocado.
- Stir in the diced red onion and chopped cilantro.
- Drizzle lime juice over the salad and season with salt and pepper. Mix gently.
- Serve the salad on whole grain bread, on a bed of greens, or enjoy straight from the bowl.
Notes
Serve chilled and store leftovers in an airtight container for up to 2 days with minimal browning.