Avocado Egg Salad

It’s amazing. It’s awesome. It’s avocado. It’s Avocado Egg Salad! Quick and easy, and cooks in one pot (recipe includes method of boiling eggs that’s both simple and forgiving). Share as an appetizer or main dish. Serve as a sandwich with whole wheat bread, or as a wrap with lettuce cups or tortilla wraps, or as a dip with crackers or veggies.

🕔 20 minutes (quick and easy)
🥘 1 pan or pot
🌿 5 ingredients
🍴 6 servings

Ingredients:

3 to 4 eggs
1 ripe avocado
pinch of salt
pinch of garlic powder
pinch of onion powder

Preparations:

PLACE eggs in a small pot and ADD enough water to cover the eggs. COVER with lid and bring to a BOIL. Turn heat off and KEEP the pot on the hot burner for 10-12 minutes.

Meanwhile, HALVE, PIT, and MASH or coarsely CHOP the avocado in a large bowl. STIR in the spices to combine.

Slightly COOL the boiled eggs and PEEL under cold water. CHOP the eggs and STIR in with the avocado mixture to combine.

🌿 🌿 🌿 🌿

Read more: Bacon + Peas Pasta | Bacon + Spinach Pasta | Bacon + Green Beans Sauté

Tips: These are helpful tips we use in our kitchen for getting the most out of cooking. Always READ the recipe thoroughly prior to cooking or baking. Contact us for any questions or inquiries. We’d be happy to help!

We use an egg slicer to slice or cross-slice eggs for easier and faster prep.

If using an egg slicer, slice or cross-slice the eggs directly over the mashed avocado for less dirty dishes.

For the Avocado Egg Salad recipe, use a ratio of 3-4 eggs to 1 avocado. If you like a creamier consistency and more avocado to your salad, mash the avocado well and use 3 eggs to 1 avocado.

Tools: small pot with lid, large bowl, cutting board and knife or egg slicer

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Roxanne of Mango + Paper

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