Avocado Egg Salad
Ingredients
- 6 large eggs
- 2 ripe avocados
- 1 tbsp lemon or lime juice
- 2 tbsp finely diced red onion
- 1 tbsp fresh herbs cilantro or parsley
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp Greek yogurt or mayo optional
Instructions
- Boil eggs for 12 minutes, then cool in an ice bath for 5 minutes.
- Peel and dice the eggs.
- In a bowl, mash avocados with citrus juice until creamy.
- Stir in onions, herbs, salt, pepper, and yogurt/mayo.
- Gently fold in the diced eggs.
- Serve immediately or chill for up to 24 hours.
Notes
Press plastic wrap against the surface to prevent browning.
Best served on the same day.
Add red pepper flakes for heat.