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Avocado Egg Salad

A creamy, dreamy avocado egg salad that perfectly balances the richness of avocado with hard-boiled eggs, all enhanced by a hint of tanginess from Dijon mustard and lemon juice. Perfect for brunch or a quick lunch!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ripe ripe avocado Choose an avocado that yields slightly to gentle pressure.
  • 6 pieces hard-boiled eggs Use eggs at room temperature for easier peeling.
  • 1/4 cup mayonnaise Good quality mayo recommended (Hellmann's or Duke's). Can be substituted with Greek yogurt.
  • 1 tablespoon Dijon mustard Adds a tangy depth of flavor.
  • 1 tablespoon lemon juice Freshly squeezed preferred.
  • to taste salt and pepper Season to taste.
  • 2 tablespoons chopped fresh cilantro Optional for added freshness.

Method
 

Preparation
  1. Peel and pit the ripe avocado, then place it in a medium mixing bowl. Use a fork to mash it until it’s smooth but still has a little texture.
  2. Add the hard-boiled eggs to the bowl. Gently mash them together with the avocado using your fork until combined, but don’t overdo it.
  3. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the avocado-egg mixture. Stir everything together until fully incorporated.
  4. Taste your avocado egg salad and adjust the seasoning to your liking.
  5. If desired, stir in the chopped fresh cilantro for an extra burst of flavor.
  6. Serve the avocado egg salad immediately as a delightful sandwich filling, on toasted bread, or over a bed of mixed greens.

Notes

For best texture, combine ingredients just before serving. You can keep leftovers in the fridge for up to 2 days. To keep it green longer, squeeze a bit of lemon juice on the surface.