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creamy green avocado egg salad mounded on crisp lettuce leaves in a wide horizontal shot, on a marble board with cucumber slices and chives, natural light, shallow depth of field, landscape orientation

Avocado Egg Salad

Mix of chopped hard-boiled eggs and mashed ripe avocado with lemon and herbs create a delicious creamy salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 large eggs hard-boiled
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 2 tbsp fresh chives chopped
  • 1 tsp Dijon mustard
  • 1 pinch salt and pepper

Method
 

  1. Peel and roughly chop the hard-boiled eggs into a bowl.
  2. Add the avocado and lemon juice and mash to your preferred chunkiness.
  3. Stir in the Dijon mustard and chives.
  4. Season with salt and pepper and taste to adjust.
  5. Serve in lettuce cups or on cucumber rounds.

Notes

The lemon juice keeps the avocado from browning, so do not skip it.