Avocado Egg Salad

Description

Avocado Egg Salad is a creamy, fresh, and protein-packed dish that combines rich avocado with boiled eggs and juicy cherry tomatoes. It’s naturally low-carb, highly nutritious, and perfect for quick lunches, sandwiches, wraps, or even eaten straight from the bowl. The creamy avocado replaces heavy mayo, making it a healthier, modern twist on classic egg salad.

 Ingredients

• 2 ripe avocados (diced)
• 2 boiled eggs (sliced or chopped)
• ½ cup cherry tomatoes (halved)
• 1 tbsp lemon juice (to prevent browning)
• 1 tbsp olive oil (optional)
• Salt to taste
• Black pepper to taste
• ½ tsp chili flakes (optional)
• 1 tbsp chopped parsley or cilantro (optional)

 Instructions

1. Prepare Ingredients
   Boil eggs, peel, and slice or chop them. Dice ripe avocados and halve cherry tomatoes.
2. Mix Base
   In a bowl, gently combine avocado and lemon juice to keep it fresh and prevent browning.
3. Add Eggs & Tomatoes
   Add sliced eggs and cherry tomatoes to the avocado mixture.
4. Season
   Add salt, black pepper, chili flakes, and olive oil if using. Mix gently to avoid mashing everything too much.
5. Serve
   Serve immediately as a salad, on toast, in wraps, or as a side dish.

 Time Required

• Prep Time: 10 minutes
• Total Time: 10 minutes

Servings

• Serves: 2 people

 Notes

• Use ripe but firm avocados for best texture.
• Add lemon or lime juice immediately to prevent browning.
• Do not overmix to keep chunks intact.

 Tips

• Add feta cheese for a salty, creamy twist.
• Serve on whole grain toast for a filling breakfast.
• Mix in cucumber for extra crunch.
• Best eaten fresh (does not store well once mixed).

 Nutritional Information (Per Serving Approx.)

• Calories: 280–350 kcal
• Protein: 10–14 g
• Carbohydrates: 8–12 g
• Fat: 22–28 g
• Fiber: 6–8 g

 Benefits

• High in healthy fats: Avocado supports heart health.
• Protein-rich: Eggs help muscle repair and fullness.
• Low-carb friendly: Great for keto or weight management diets.
• Nutrient-dense: Packed with vitamins, minerals, and antioxidants.

 Q&A

Q1: Can I make this ahead of time?
It’s best fresh, but can be stored for up to 12–24 hours with extra lemon juice.

Q2: Can I replace eggs?
Yes, you can use chickpeas or tofu for a vegetarian alternative.

Q3: Does it turn brown?
Avocado may oxidize, so lemon juice helps slow this down.

Q4: Can I make it creamy like mayo salad?
Yes, mash the avocado more or add a spoon of Greek yogurt.

Q5: What can I serve it with?
Toast, crackers, lettuce wraps, or inside sandwiches.