Avocado Egg Salad
Avocado Egg Salad combines creamy mashed avocado with traditional egg salad for a delicious quick and easy lunch.
Servings: 6 servings
Equipment
Ingredients
- 12 hard-boiled eggs
- 1 large ripe avocado
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- salt and pepper
Instructions
- Cook and peel the hard boiled eggs. You can either follow my stovetop method, or use the Instant pot to cook on low pressure for 6-7 minutes with the eggs on the trivet and 1 cup of water in the base. Either way, transfer cooked eggs to an ice bath before peeling.
- Chop the 12 hard-boiled eggs and add to a large bowl.
- Chop or mash the 1 large ripe avocado. Add to the eggs. Add 1/2 cup mayonnaise and 1 teaspoon yellow mustard. Stir well to combine. You can add more mayo and/or mustard if you prefer. Add salt and pepper, to taste.
Notes
Egg salad will keep in the refrigerator for at least 5 days if stored in an air tight container.
Nutrition
Calories: 306kcal | Carbohydrates: 3g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 335mg | Sodium: 255mg | Potassium: 283mg | Fiber: 2g | Vitamin A: 535IU | Vitamin C: 3.4mg | Calcium: 53mg | Iron: 1.8mg
