Creamy avocado egg salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 ripe avocados
02 -
6 hard-boiled eggs, peeled and chopped
03 -
1/2 cup diced red bell pepper
04 -
1/4 cup finely diced red onion
05 -
1/3 cup diced cucumber
→ Seasonings & Garnish
06 -
1 teaspoon fresh chopped parsley
07 -
1/2 teaspoon fresh chopped dill
08 -
1 teaspoon fresh lemon juice
09 -
A light drizzle of olive oil
10 -
Salt and freshly ground black pepper to taste
11 -
Green onions, sliced for garnishing
# Instructions:
01 -
In a medium bowl, scoop out the flesh of both avocados and mash them with a fork until mostly smooth but still with some texture remaining.
02 -
Add the chopped eggs, diced bell pepper, red onion, cucumber, herbs, lemon juice, and a drizzle of olive oil to the mashed avocado. Season with salt and freshly ground black pepper.
03 -
Gently fold everything together until well combined and creamy. Sprinkle with sliced green onions before serving.
04 -
Enjoy immediately at room temperature, or chill in the refrigerator for about 15 minutes if you prefer it cold.
# Notes:
01 -
For the freshest flavor, use ripe avocados that yield slightly to gentle pressure when squeezed.
02 -
If red onions taste too sharp, soak the diced pieces in cold water for 5-10 minutes before adding to the salad.
03 -
Always use freshly squeezed lemon juice rather than bottled for the brightest flavor.
04 -
This salad will keep in an airtight container in the refrigerator for up to 3 days, though the avocado may darken slightly over time.