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Avocado Egg Salad

This avocado egg salad combines hard-boiled eggs and ripe avocado for a light yet satisfying dish, perfect for quick lunches or weeknight dinners.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces hard boiled eggs The protein backbone of the salad.
  • 2 pieces ripe avocados Provides creamy texture.
  • 0.5 teaspoon onion powder Adds savory depth.
  • 0.5 teaspoon ground mustard Adds subtle tang.
  • 0.25 teaspoon cracked pepper Creates pops of spice.
  • to taste sea salt Essential for flavor balance.
  • to taste crushed red pepper Optional for heat.

Method
 

Preparation
  1. Combine eggs, avocado, and seasonings into a bowl.
  2. Using a fork, press into eggs to break down and then stir to mix with avocado.
  3. Season to taste and enjoy as desired.

Notes

For best results, eat within one to two hours. If saving, add a squeeze of lemon juice to help keep the avocado from browning. Store in an airtight container and consume within 24 to 48 hours.