Easy Avocado Egg Salad with Turkey Bacon for a Healthy Twist
Easy Avocado Egg Salad is a healthy twist on traditional egg salad, featuring creamy avocado and fresh ingredients.
Equipment
- Saucepan
- bowl
- slotted spoon
Ingredients
Main Ingredients
- 4 large eggs
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 stalk celery finely chopped (about 3 tablespoons)
- 1 tablespoon chives, parsley, or dill finely chopped
- Salt to taste
- fresh ground black pepper to taste
Instructions
Preparation
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.
- Make the salad: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. Peel and chop your hard-boiled eggs, and then add them to the bowl. Stir in the celery and chives. Then, season with salt and pepper to taste.
Notes
This avocado egg salad is best the day you make it, but leftovers can be stored in an airtight container in the fridge for a day or two. The avocado will brown over time. To slow it down, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container.
Nutrition
Serving: 1recipeCalories: 295kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 5gCholesterol: 374mgFiber: 5gSugar: 2g
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