Ingredients for Avocado And Egg Salad
- 1 ripe avocado
- 2 hard boiled eggs
- 2 tablespoons mayonnaise
- Garlic powder (not found in recipe)
- 1/4 teaspoon salt, 1/4 teaspoon black pepper
- 1/8 teaspoon paprika (optional)
- Fresh parsley (not found in recipe)
- Lemon juice (not found, recipe uses 1 tablespoon lime juice)
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- Lettuce leaves (for serving)
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How to Make Avocado And Egg Salad
- Cut 1 ripe avocado into 1/2-inch chunks.
- Hard-boil 2 large eggs for 8-10 minutes. Once cool, peel and finely chop.
- Gently combine the avocado chunks and chopped eggs in a medium bowl.
- Add 1/4 cup finely chopped red onion, 2 tablespoons mayonnaise (or more, to taste), 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir until well combined. Let the salad stand for 5-10 minutes to allow the flavors to meld. Do not let it stand too long, as avocados may brown.
- Serve immediately on a bed of fresh lettuce for a vibrant salad.
- Garnish with a sprinkle of paprika for a touch of color and warmth.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
18g
Carbs
4g
