Description
This Chunky Avocado Egg Salad is a creamy, flavorful twist on a classic. Made with ripe avocados, hard-boiled eggs, and a touch of lemon, it’s perfect as a sandwich filling, dip, or light lunch.
Ingredients
Scale
- 4 hard-boiled eggs, chopped
- 2 ripe avocados, diced
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine diced avocados and lemon juice, gently mashing with a fork while keeping some chunks intact.
- Add chopped hard-boiled eggs, mayonnaise (or Greek yogurt), chives, salt, and pepper.
- Gently fold everything together until just combined.
- Serve immediately on toasted bread, in lettuce wraps, or as a dip.
Notes
- For extra flavor, add a pinch of paprika or garlic powder.
- Best enjoyed fresh; avocado may brown if stored too long.
- Use whole-grain bread or wraps for a healthier meal option.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 185mg
Keywords: avocado egg salad, chunky egg salad, healthy lunch idea, avocado recipes, no cook salad