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Zesty avocado egg salad served in a bowl with garnishes.

Zesty Avocado Egg Salad

A creamy and zesty twist on a classic egg salad, perfect for quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Should be ripe for best texture.
  • 4 pieces hard-boiled eggs Cooked in advance.
  • 1 tablespoon lemon juice Freshly squeezed is best.
  • 1 tablespoon lime juice Freshly squeezed is best.
  • to taste Salt
  • to taste Pepper
  • to taste Chopped cilantro Optional, adds flavor.
  • Toast or wraps for serving For serving.

Method
 

Preparation
  1. In a mixing bowl, mash the ripe avocados with a fork until they’re nice and creamy.
  2. Chop the hard-boiled eggs and add them to the mashed avocado.
  3. Stir in the lemon juice, lime juice, salt, and pepper to taste.
  4. If you’re feeling fancy, sprinkle in some chopped cilantro.
  5. Serve it up on toast, in wraps, or enjoy directly from the bowl.

Notes

For added texture, leave a few pieces of egg larger. Store leftovers in an airtight container in the fridge for up to 2 days.