Description
A quick and delicious twist on classic egg salad combining creamy avocado and hard-boiled eggs, perfect for a nutritious lunch or snack.
Ingredients
Scale
- 2 medium Avocados
- 3 tbsp Lime juice
- 3/4 tsp Sea salt (to taste)
- 1/4 cup Fresh cilantro
- 3 tbsp Red onion (minced)
- 3 tbsp Celery (finely chopped)
- 1 tbsp Jalapenos (minced; or more to taste)
- 8 large Hard boiled eggs (diced)
Instructions
- Mash the avocado and lime juice together with sea salt, leaving some chunks.
- Fold in the cilantro, red onion, celery, and jalapenos, until just combined.
- Gently fold in the hard-boiled eggs, mashing the yolks a little. Adjust salt and jalapenos to taste if needed.
Notes
Best served fresh, but can be stored in an airtight container in the fridge for up to 2 days. Add extra lime juice before sealing to maintain color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 370mg
Keywords: avocado, egg salad, quick recipe, healthy lunch, vegetarian salad