Avocado Egg Salad Recipe
Ingredients
4 large eggs, hard-boiled and sliced
2 ripe avocados, peeled and cut into cubes
2 cups fresh spinach leaves (or mixed greens)
1 small red onion, thinly sliced (optional)
2 tablespoons fresh parsley or chives, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt, to taste
Black pepper, to taste
Optional additions
1 teaspoon Dijon mustard
1 clove garlic, minced
Chili flakes for a spicy kick
How to Make Avocado Egg Salad
- Boil the Eggs
Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Remove, cool in cold water, peel, and slice into halves or quarters. - Prepare the Vegetables
Wash and dry the spinach leaves. Cut the avocados into bite-size cubes and sprinkle a little lemon juice over them to prevent browning. - Assemble the Salad
In a large bowl, add the spinach, avocado cubes, sliced eggs, and red onion. - Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Add Dijon mustard or garlic if using. - Mix Gently
Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados. - Garnish & Serve
Sprinkle fresh parsley or chives on top. Serve immediately as a healthy lunch, light dinner, or side dish.
Why You’ll Love This Avocado Egg Salad
High in protein and healthy fats
Perfect for keto, low-carb, and healthy diets
Quick and easy recipe (ready in under 20 minutes)
Fresh, creamy, and full of flavor
