Creamy Avocado Egg Salad
vxdaRich and satisfying avocado egg salad is a source of healthy fats. A perfect idea for breakfast or as a healthy snack. Make it in the blink of an eye and enjoy its unique taste!
Ingredients
- 4 pcs hard-boiled egg
- 1 pcs avocado
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- ½ tsp mustard
- 2 pcs chive
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch chili pepper
Instructions
- 1
Hard boil the eggs: Place the eggs in a pot with cold water, bring to a boil, and then cook for 9–10 minutes. Rinse with cold water, cool, and peel.
- 2
Mash the avocado: Cut the ripe avocado in half, remove the pit, and scoop out the flesh with a spoon. Mash with a fork until smooth. Immediately drizzle with lemon or lime juice to prevent oxidation.
- 3
Prepare the eggs and chives: Grate the peeled eggs on a coarse grater or chop finely with a knife. Finely chop the chives.
- 4
Mix the salad ingredients: Combine the mashed avocado with the eggs, add mayonnaise and mustard. Mix everything together, then season with salt and pepper. For flavor, you can add a pinch of chili or cayenne pepper. Finally, add the chopped chives.
- 5
Serve immediately: Avocado egg salad tastes best fresh, as avocado tends to turn brown. If necessary, you can store it by covering it with plastic wrap so that it adheres directly to the surface of the salad.
Notes
- Instead of chives, add finely chopped red onion
- A teaspoon of tahini (sesame paste) will add a nutty aroma
- Instead of chili, add a few drops of Tabasco sauce
- Sprinkle with sesame seeds or sunflower seeds before serving
Serving: tastes best on dark bread or toast with tomato and sprouts.