Avocado Egg Salad
This avocado egg salad is quick, creamy, and made without mayo. A simple, nostalgic recipe with eggs, ripe avocado, fresh herbs, and lemon – perfect for sandwiches, toast, or eating straight from the bowl.
Ingredients
- 1 ripe avocado
- 2 hard-boiled eggs
- 2 tbsp finely chopped shallot
- 2 tbsp finely chopped chives
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Generous pinch of salt
- Black pepper, to taste
Instructions
- Bring a small pot of water to a boil. Add the eggs carefully, using a tablespoon, and cook for 9 minutes.
- Transfer the eggs to cold water, then peel once cool.
- Cut the avocado and eggs into chunky pieces or small cubes.
- Add them to a bowl along with the chopped shallot and chives.
- Drizzle with lemon juice and olive oil, then season with salt and black pepper.
- Gently mix until just combined. Taste and adjust seasoning if needed.