Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 2 ripe avocados
- 1 tablespoon fresh lemon juice
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Step 1: Coarsely chop the hard-boiled eggs and place them into a medium mixing bowl. Set the bowl aside.
- Step 2: Halve the avocados, remove the pits and skin, and place the flesh into a separate small bowl. Add the mayonnaise, Dijon mustard, and lemon juice.
- Step 3: Use a fork to mash the avocado until it reaches your desired consistency (smooth or slightly chunky). Stir until the avocado mixture is well combined.
- Step 4: Gently fold the creamy avocado mixture into the bowl with the chopped eggs. Add the salt and black pepper, stirring carefully to avoid breaking the eggs down too much.
- Step 5: Fold in the finely chopped fresh chives. Taste the egg salad and adjust the seasoning (salt, pepper, or lemon juice) as needed before serving immediately or chilling in the refrigerator.
Notes
- Store leftovers immediately in an airtight container, pressing plastic wrap directly onto the surface of the salad before sealing the lid to minimize air exposure and prevent premature browning.
- Due to the fresh avocado content, this salad is best enjoyed within 48 hours of preparation while its vibrant color and fresh texture are at their absolute peak.
- For a low-carb option, serve generous scoops piled high in crisp butter lettuce cups or alongside vegetable sticks rather than traditional bread.
- To maintain distinct chunks of egg, always ensure the avocado mixture is mashed to your desired smoothness *before* gently folding it into the chopped eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (140g)
- Calories: 193
- Sodium: 300mg
- Fat: 14.8g
- Saturated Fat: 3.3g
- Trans Fat: 0.0g
- Protein: 0.8g