Egg Salad with Avocado
Egg Salad with Avocado is a delicious and healthy twist on the classic egg salad that combines the richness of creamy yolk dressing with the smoothness of ripe avocado. Perfect for brunch, lunch, or a light dinner, this dish can be served on toasted sourdough bread, enjoyed in a sandwich, or simply savored on its own. The addition of fresh chives and a hint of Dijon mustard elevates its flavor, making it a delightful option for any meal. Packed with protein and healthy fats, this egg salad is not only tasty but also nutritious.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 eggs
- 2 tbsp full-fat mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 avocado and fresh chives
Instructions
- Boil the eggs in a pot for 12 minutes. Transfer to an ice bath for 10 minutes.
- Peel the cooled eggs, separate the yolks from the whites, and chop the whites.
- In a bowl, mash together egg yolks, mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.
- Gently fold in chopped egg whites.
- Serve on toasted sourdough with avocado slices and garnish with chives if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://moreana.org/egg-salad-with-avocado/