Avocado Egg Salad
A vibrant and creamy avocado egg salad that's perfect for lunch or gatherings, packed with protein and healthy fats.
Ingredients
For the Salad
- 10 large Large Eggs (note 1)
- 1 medium Avocado (note 2)
- 1/4 cup Lime Juice
- 1 teaspoon Kosher Salt
- 1/2 cup Celery, chopped
- 1/2 cup Red Onions, chopped
- 1/2 cup Fresh Cilantro, chopped
Instructions
Preparation
- Hard boil the eggs. Bring a large pot of water to a boil. Once boiling, add the 10 eggs and cook for 15 minutes. Prepare an ice bath with water and ice.
- Transfer the eggs to the ice bath to cool down. Once cool enough to handle, peel the eggs.
- Cut the eggs in half lengthwise and remove the yolks. Place the yolks in a food processor, and add the avocado, lime juice, and salt. Process until smooth.
Combining
- Dice the egg whites into small pieces and add them to a large bowl alongside the chopped celery, red onion, and cilantro.
- Pour in the processed avocado mixture and stir everything to coat well.
Serving
- Serve the salad alone, on toast, or as a filling in a wrap.
Notes
Store in an airtight container in the refrigerator for 1-2 days. For variations, consider adding jalapeños or different herbs.