Lunch Quick & Easy

Creamy Avocado Egg Salad

★★★★★ 4.5 (110)

This creamy avocado egg salad is a delicious twist on a classic favorite, perfect for a quick lunch or snack. It's easy to make, packed with healthy fats, and full of fresh, satisfying flavors.

◷ 25 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

8 large eggs 2 ripe avocados, mashed 1 tablespoon fresh lemon juice ½ teaspoon sea salt, or to taste

Potato and Chicken Patties

Instructions

Boil and Chill Eggs

Start by placing the eggs in a medium pot and covering them with a few inches of water. Put the pot on high heat and bring the water to a gentle boil. Let the eggs cook for about 10 to 12 minutes. Once they’re done, drain the hot water and immediately run cold water over the eggs to stop them from cooking further. Transfer them to an ice bath and let them chill for about 10 minutes. After that, pop them in the fridge until you’re ready to use them.

Mash avocado and eggs

When you’re ready, peel the eggs and roughly chop them. In a mixing bowl, combine the avocado with some lemon juice, a pinch of salt, and a dash of chipotle powder. Mash everything together, keeping it a little chunky if you like. Finally, fold in the chopped eggs and give it a good stir so all the flavors come together.

Why You’ll Love This Recipe

This salad is creamy and satisfying without being heavy. The avocado adds healthy fats and a smooth texture, making it a nutritious twist on classic egg salad. It’s quick to prepare and perfect for a light meal or snack.

Serving Suggestions

Serve this salad on whole grain bread or crisp lettuce leaves for a fresh, crunchy bite. It also works well as a dip with veggie sticks or crackers for a simple appetizer.

Storage Tips

Store leftovers in an airtight container in the refrigerator. Because of the avocado, it’s best eaten within 1-2 days to enjoy the freshest flavor and avoid browning.