Name: Avocado Egg Salad (Healthy)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large eggs; 2 ripe avocados; 2 tablespoons lemon juice (30 ml); 2 tablespoons chopped parsley; 2 tablespoons finely chopped red onion (20 g); 1 small garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika (optional); 1 tablespoon olive oil (15 ml)

Description

A creamy, healthy twist on classic egg salad made with ripe avocados instead of heavy dressings. Perfect for quick meals, sandwiches, or light lunches.

Ingredients

Scale

6 large eggs

2 ripe avocados

2 tablespoons lemon juice (30 ml)

2 tablespoons chopped parsley

2 tablespoons finely chopped red onion (20 g)

1 small garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

1 tablespoon olive oil (15 ml)

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Instructions

Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 9–10 minutes.

Transfer eggs to cold water, cool, peel, and chop.

Scoop avocados into a bowl and mash until creamy.

Add chopped eggs, lemon juice, parsley, onion, garlic, salt, pepper, paprika, and olive oil.

Mix gently until combined.

Taste and adjust seasoning as needed. Serve immediately.

Notes

Use ripe avocados for the best texture.

Add lemon juice early to prevent browning.

Best served fresh but can be stored for up to 2 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 10 minutes