Avocado Egg Salad

This egg salad swaps mayonnaise for heart-healthy avocado. It is simple to throw together if you have boiled eggs in the fridge and makes a delicious sandwich or salad topping.

 1 large ripe avocado
 6 large eggs, hard-boiled, peeled and chopped
 1 tsp lemon juice
 1 green onion, finely chopped
 salt and pepper, to taste
1

In a large bowl, mash avocado and gently stir in eggs, green onion, lemon juice, salt, and pepper.

2

Serve over toasted bread, with crackers for dipping, or over leaf lettuce for a lower carb option

Recipe Notes

  • RECIPE NOTE: The prepared salad can stay fresh in the fridge for 2-3 days. Because of oxidation, mashed avocado will eventually turn brown. You can prevent browning by limiting exposure to air. Cover the dish with plastic wrap, pushing the wrap down, so it is flush with the salad mixture to prevent pockets of air.

    • Recipe from: Taste of Home

    Ingredients

     1 large ripe avocado
     6 large eggs, hard-boiled, peeled and chopped
     1 tsp lemon juice
     1 green onion, finely chopped
     salt and pepper, to taste

    Directions

    1

    In a large bowl, mash avocado and gently stir in eggs, green onion, lemon juice, salt, and pepper.

    2

    Serve over toasted bread, with crackers for dipping, or over leaf lettuce for a lower carb option

    Notes

    Avocado Egg Salad
    IngredientsDirections