Rustic Avocado Egg Salad
Description:
This chunky and wholesome avocado egg salad has a rustic texture and fresh flavors. Made with creamy ripe avocados, hard-boiled eggs, herbs, and a hint of lemon, it’s perfect for a hearty breakfast, sandwich filling, or a light lunch.
Ingredients:
4 hard-boiled eggs, roughly chopped
1 ripe avocado, diced (not mashed)
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp red onion, finely chopped
1 tbsp fresh dill or parsley, chopped
1 tsp Dijon mustard (optional, for tang)
Salt and black pepper, to taste
Optinal: cherry tomatoes, toasted bread, or arugula for serving
Instructions:
Boil the Eggs:
Boil eggs for 9–10 minutes. Cool in cold water and peel.
Mix Ingredients:
In a bowl, combine chopped eggs, avocado, red onion, herbs, olive oil, lemon juice, and mustard if using.
Season:
Gently stir to keep it rustic and chunky. Add salt and black pepper to taste.
Serve:
Serve on toasted sourdough, in lettuce cups, or with cherry tomatoes and greens.
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes (for eggs)
Total Time: 20 minutes
Nutrition Info (Per Serving – 2 servings total):
Calories: 280
Protein: 11g
Carbohydrates: 8g
Fiber: 5g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 186mg
Sodium: 220mg
FAQs
Q: Can I make this ahead of time?
A: Yes, but it’s best eaten fresh due to the avocado. If prepping ahead, add lemon and store in an airtight container for up to 1 day.
Q: Can I add more protein?
A: Absolutely! Add chickpeas, grilled chicken, or canned tuna.
Q: Can I mash the avocado?
A: You can, but the rustic version keeps it diced for
Q: What bread pairs well with this?
A: Sourdough, multigrain, or toasted baguette slices work beautifull