Description
A creamy and flavorful avocado egg salad combining hard-boiled eggs and ripe avocado with zesty red onion, sweet pickles, and mustard. Perfect as a light lunch or breakfast on toast or lettuce.
Ingredients
Eggs and Avocado
- 6 hard-boiled eggs, peeled
- 2 avocados, peeled, pitted, and cubed
Mix-Ins
- ½ cup minced red onion
- ⅓ cup mayonnaise
- 3 tablespoons chopped sweet pickles
- 1 tablespoon prepared yellow mustard
Seasoning
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients and ensure eggs are peeled and avocado is peeled, pitted, and cubed.
- Mash Eggs: Place the hard-boiled eggs in a bowl and lightly mash them using a fork, creating a slightly chunky texture.
- Add Mix-Ins: Add the cubed avocado, minced red onion, mayonnaise, chopped sweet pickles, and yellow mustard to the bowl with eggs.
- Combine Gently: Gently mash and fold all ingredients together until just blended, maintaining some chunks for texture.
- Season: Taste the salad and season with salt and ground black pepper according to preference.
- Chill and Serve: Store the avocado egg salad in the refrigerator until ready to serve. Enjoy on lettuce leaves or spread over sourdough toast for a filling meal.
Notes
- This salad is delicious served on fresh lettuce or as a spread on sourdough toast for breakfast or lunch.
- Use ripe but firm avocados to maintain a good texture.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Refrigerate leftovers in an airtight container and consume within 2 days for best quality.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
