egg salad

Avocado Egg Salad

This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.

Prep 10 min

Total 10 min

Serves 4 servings

Source EatingWell

Ingredients

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6 hard-boiled eggs, coarsely chopped
1 medium avocado
2 tablespoons lemon juice
1 tablespoon mayonnaise
0.5 teaspoon salt
0.25 teaspoon ground pepper
0.33333334326744 cup finely chopped celery
2 tablespoons chopped fresh chives, plus more for garnish

Instructions

1

Mash eggs, avocado, lemon juice, mayonnaise, salt and pepper together in a medium bowl until coarsely mashed and creamy. Fold in celery and chives. Garnish with additional chives, if desired.

Nutrition per serving, approximate

224 kcalCalories