Description
This creamy avocado egg salad is a delicious, healthy way to enjoy the richness of hard-boiled eggs combined with ripe avocado. Enhanced with zesty red onion, sweet pickles, and tangy mustard, it makes a perfect filling for sandwiches or a refreshing salad on its own.
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
- Salt and ground black pepper to taste
Instructions
- Prepare Ingredients: Gather all ingredients to ensure everything is ready before mixing.
- Mash Eggs: Lightly mash the hard-boiled eggs in a medium bowl using a fork, leaving some texture.
- Add Remaining Ingredients: Add the cubed avocado, minced red onion, mayonnaise, chopped sweet pickles, and yellow mustard to the eggs.
- Mix Gently: Gently mash and blend the mixture until just combined, being careful not to over-mash to maintain texture.
- Season: Taste and season with salt and ground black pepper as desired.
- Chill: Store the salad in the refrigerator until ready to serve for best flavor and freshness.
Notes
- Serving suggestion: Enjoy on a bed of lettuce or spread on sourdough toast for a hearty breakfast.
- For extra zest, add a squeeze of fresh lemon juice to the salad before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
