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Avocado Egg Salad, Step by Step Recipe

March 7, 2020

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Give a change of look and taste to your classic egg salad by adding some fresh herbs and avocado. There is no need to use mayonnaise since avocado creates the perfect, soft and creamy base. The Egg and Avocado Salad is incredibly easy to prepare. If you prepare hard-boiled eggs in advance you can have this dish on the table in less than five minutes as a last-minute snack. It is an excellent idea to make hard-boiled eggs in large quantities and then give them time to cool. It serves as a spreadable sauce or in sandwiches.

Avocado Egg Salad, Step by Step Recipe

Ingredients

6 hard-boiled eggs
1 avocado
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 teaspoon ground black pepper

Step by step Preparation

Gather the ingredients of the egg and avocado salad.
Remove the hard shell from the eggs and cut them in half. The eggs should be pale yellow. To get it, you must boil the eggs for 12 minutes.
Cut the hard-boiled eggs into small cubes.
Crush the avocado in a medium bowl and mix it with lemon juice, salt, and olive oil.
Add the chopped egg, parsley and chives to the avocado mixture.
Season with salt and ground black pepper to taste. If you wish you can add some mayonnaise to the egg salad and avocado.

You can use the egg salad and avocado to spread or between pieces of bread.