Description
A creamy and nutritious salad combining avocados and hard-boiled eggs, perfect as a snack, light lunch, or brunch dish.
Ingredients
- 2 ripe Avocados
- 5 hard-boiled Eggs
- 1/2 tsp Onion powder
- 1/2 tsp Ground mustard
- 1/4 tsp Cracked pepper
- Sea salt to taste
Instructions
- Start by hard boiling the eggs. This usually takes about 10-12 minutes for that perfect hard-boiled texture. Once they’re cooked, peel and chop them into small pieces.
- Next, take the ripe avocados and scoop them into a mixing bowl. Use a fork to mash them until they’re creamy but still have some texture.
- Add the chopped eggs to the mashed avocados. Then, sprinkle in the onion powder, mustard, cracked pepper, and a pinch of sea salt.
- Mix everything gently until well combined. You want to preserve that lovely texture—don’t over-mix!
- Serve your Avocado Egg Salad as a spread on toast, in a sandwich, or over a fresh bed of greens.
Notes
Use ripe avocados for the best flavor. Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American