Is avocado egg salad healthy?

Avocado Egg Salad combines eggs, avocado, herbs, onion, and lemon juice. Each serving provides 12 g protein and 7 g fiber, along with fats from avocado, eggs, and mayonnaise. However, your personal nutrition needs may differ, so consider the full meal and your own dietary needs.

Is it good to eat avocado and eggs together?

Yes. Avocado and eggs work especially well together in terms of flavor and texture. Eggs taste rich and tender, while avocado adds a buttery creaminess. Also, lemon and herbs bring freshness, so the combination does not taste overly heavy.

What is the 3 ingredient egg salad recipe?

A very simple version can use hard boiled eggs, avocado, and mayonnaise. First, chop the eggs and avocado. Then, gently stir them with mayonnaise. However, this full recipe adds onion, herbs, lemon, salt, and pepper for more flavor.

What are the ingredients in a Mediterranean avocado egg salad?

Mediterranean inspired versions can vary, so there is no single fixed ingredient list. However, you might pair avocado and eggs with ingredients such as fresh herbs, lemon, vegetables, or other Mediterranean style additions. This recipe keeps things simple with avocado, eggs, red onion, chives, parsley, mayonnaise, and lemon juice.

Avocado Egg Salad Recipe : Amazing Quick Lunch for Two

Description

Creamy, fresh, and satisfying, Avocado Egg Salad combines tender hard-boiled eggs with ripe avocado, fresh herbs, red onion, and bright lemon juice. It makes a quick lunch for two and tastes great on its own, over toast, or tucked into crisp lettuce leaves.

Ingredients

Scale

1 large avocado, peeled, pitted, and finely diced

3 hard-boiled eggs, roughly chopped

2 tablespoons chopped red onion

2 tablespoons mayonnaise

1 tablespoon chopped chives

1 tablespoon chopped fresh parsley

1 teaspoon lemon juice

Kosher salt, to taste

Ground black pepper, to taste

Lettuce leaves, optional for serving

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Instructions

1. Combine the avocado, chopped eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper in a bowl.

2. Stir gently until evenly mixed while keeping some texture.

3. Taste and adjust the salt and pepper as needed.

4. Serve on its own, over bread or toast, or in lettuce leaves.

Notes

Use ripe avocados and avoid mashing them too much so the salad stays somewhat chunky rather than becoming guacamole-like.

Avoid overcooking the eggs, which can cause a greenish ring around the yolks.

The salad is best eaten fresh but can be refrigerated for 1 to 2 days. The avocado will begin oxidizing and browning with time.

Green onion can replace red onion.

Sour cream or yogurt, including dairy-free versions, can replace the mayonnaise.

Chives and parsley can be swapped or supplemented with herbs such as cilantro, basil, or tarragon.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Lunch Recipes
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 378
Sugar: 2 g
Sodium: 191 mg
Fat: 33 g
Saturated Fat: 6 g
Unsaturated Fat: 24 g
Trans Fat: 0.03 g
Carbohydrates: 11 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 286 mg