Avocado Egg Salad Recipe
Twist the traditional egg salad for this delicious avocado egg salad recipe made with bell pepper, cucumber, herbs, lemon juice, and salt and pepper. No mayo necessary!
Servings: 4 people
Ingredients
- 2 avocados
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 teaspoon parsley chopped
- ½ teaspoon dill chopped
- 1/3 cup cucumber diced
- 6 eggs hard-boiled
- 1 teaspoon lemon juice
- A drizzle of olive oil
- Salt and black pepper to taste
- Green onions for garnishing
Instructions
- In a medium bowl, add avocados and mash with a fork or the back of a wooden spoon until mostly smooth.
- Add the rest of the ingredients and mix well with a spoon until creamy.
- Serve at room temperature or place it in the fridge for 15 minutes or until it’s cold for your taste.
- Enjoy!
Notes
- Check if your avocado is ripe by giving it a gentle squeeze. If it gives to the pressure, then it's ripe.
- If the red onions are too sharp for you, soak them in cold water before adding them to the salad.
- Fresh lemon juice is best as bottled juice doesn't taste as fresh.
- To store: Store the avocado egg salad in an airtight container for up to 3 days in the fridge. As the avocado will oxidize over time, the egg salad won't last as long as regular egg salad.
Nutrition
Serving: 1/4 | Calories: 330kcal | Carbohydrates: 8g | Protein: 18g | Fat: 25g | Cholesterol: 491mg | Sodium: 194mg | Potassium: 620mg | Fiber: 5g | Sugar: 3g