Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/4 teaspoon paprika (optional, for a hint of spice)
- 1 tablespoon chopped fresh chives or parsley
Feel free to substitute the mayonnaise with Greek yogurt for a healthier twist, and if you’re out of chives, green onions work just as well!
Instructions
- Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let them sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool, making them easier to peel.
- While the eggs are cooling, cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Add lemon juice to prevent browning and mash with a fork until creamy but still slightly chunky.
- Peel the cooled eggs and chop them into bite-sized pieces. Add the chopped eggs to the mashed avocado, stirring gently to combine.
- Mix in the mayonnaise (if using), Dijon mustard, salt, pepper, and paprika. Taste and adjust the seasoning to your liking. Remember, cooking is all about finding that balance that makes your taste buds dance.
- Fold in the chopped chives or parsley for a fresh burst of flavor. Serve immediately, or refrigerate for an hour to let the flavors meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Egg Avocado Salad, recipe, cooking, food
