Description
A healthy, mayo-free take on classic egg salad using ripe avocado for a creamy texture and lemon juice for a bright, zesty finish.
Ingredients
Scale
- 6 hard-boiled eggs, peeled
- 2 ripe avocados, pitted and scooped
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil eggs for 10 minutes, then cool in an ice bath and peel.
- Place avocado flesh in a bowl and mash with a fork until creamy.
- Stir in the lemon juice immediately to prevent browning.
- Dice the hard-boiled eggs into small, uniform pieces and add them to the avocado.
- Fold in the finely diced red onion and chopped parsley.
- Season with salt and black pepper, stirring gently to combine.