This egg salad with avocado is a delicious and healthy twist on the classic egg salad. The creamy avocado dressing adds a smooth and rich flavor to the dish, while still keeping it light and fresh. With just a few simple ingredients and minimal prep time, this recipe is perfect for a quick and satisfying meal. Serve it on a sandwich, a bed of lettuce, or enjoy it on its own for a hearty and nourishing lunch.
Ingredients
- Eggs (hard-boiled)
- Avocado
- Mayonnaise
- Lemon juice
- Salt
- Black pepper
- Red onion (finely chopped)
- Fresh cilantro (chopped)
Directions
- Mash the hard-boiled eggs in a bowl using a fork.
- In a separate bowl, mash the avocado until smooth.
- Add the mashed avocado to the eggs and mix well.
- Add mayonnaise, lemon juice, salt, and black pepper to the egg mixture. Stir until well combined.
- Fold in the chopped red onion and fresh cilantro.
- Adjust the seasoning to taste.
- Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the egg salad on bread, in a lettuce wrap, or on a bed of mixed greens.
