Description
A creamy and fresh egg and avocado salad made with tender hard boiled eggs, ripe avocado, crisp celery, and red onion, lightly dressed with mayonnaise and lemon juice. Perfect for sandwiches, wraps, or a simple protein-packed bowl.
Ingredients
Scale
- 6 large eggs, hard boiled and cooled
- 2 medium ripe avocados, diced
- 2 tablespoons finely diced red onion
- 2 tablespoons finely chopped celery
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a medium saucepan of water to a gentle boil over medium heat.
- Carefully lower the eggs into boiling water and cook for 10 minutes.
- Transfer the eggs immediately to an ice bath and let them cool completely before peeling.
- Chop the peeled eggs into chunks and place them in a mixing bowl.
- Add diced avocado, red onion, celery, mayonnaise, lemon juice, salt, and black pepper to the bowl.
- Gently fold everything together until just combined, keeping some texture.
- Taste and adjust seasoning if needed, then serve immediately or chill for 30 minutes before serving.
Notes
- Add lemon juice directly to the avocado after cutting to prevent browning.
- Do not overmix to maintain a chunky texture.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 280mg
Keywords: egg and avocado salad, healthy egg salad, avocado egg salad recipe, easy lunch salad, vegetarian salad recipe