This avocado egg salad is creamy, healthy, and packed with protein. Made with ripe avocados and hard-boiled eggs, it’s perfect for sandwiches, wraps, or low-carb meals.
4 hard-boiled eggs
1 large ripe avocado
1 tablespoon lemon juice
1 tablespoon chopped red onion
1 tablespoon chopped parsley
Salt to taste
Black pepper to taste
Optional: 1 tablespoon Greek yogurt or Dijon mustard
1. Peel and chop the hard-boiled eggs.
2. Mash the ripe avocado in a bowl.
3. Add lemon juice and mix well.
4. Fold in chopped eggs and onion.
5. Add parsley, salt, and pepper.
6. Mix gently until combined.
7. Serve immediately or refrigerate for up to 1–2 days.
Use ripe avocados for best texture.
Add extra lemon juice to prevent browning.
Store in airtight container.
Best consumed within 24 hours for freshness.
Find it online: https://www.broodrecipes.com/avocado-egg-salad/