Avocado Egg Salad
Four simple and inexpensive ingredients make up this deliciously creamy, filling, and easy salad that is great for lunch, breakfast, or a snack.
Moving is quite possibly one of my least favorite activities. Having my stuff ev.er.y.where. drives me crazy. I also can't stand the fact that my kitchen and grocery store time is so limited. It's silly for me to buy more food to stock my pantry/fridge/freezer when I'm leaving in a few weeks.
Instead of my regular cooking routine, I basically spent most of April clearing out my fridge and made so many random meals. Most were completely weird or totally not blog post worthy, but some were delish like this Avocado Egg Salad.
Lunch is one of those meals that I find myself eating out more often, especially in the summer. It's so easy to buy something while you're out when the thought of having to come home to prepare lunch reminds you of the extra effort it takes.
In the colder months, I always keep soup in my fridge for a quick lunch, but soup sounds less appealing when it's over 90 degrees outside. In the place of soup, I like to make some type of bulk salad. Chicken salad, pimento cheese, more chicken salad, and even more chicken salad are my usual go to's.
However, this Avocado Egg Salad is definitely going to be added to my rotation. You can serve it on toast, with crackers and sliced veggies, or in lettuce for a lettuce wrap.
It's filling and so easy to make. Boil your eggs. Mash an avocado. And stir chopped boiled eggs into your mashed avocado. Bingo! You've got yourself a tasty lunch or appetizer to keep you satisfied and full.
The one little caveat of this Avocado Egg Salad is that it doesn't stay a pretty green color for long. The avocado turns a little brownish-green after a few hours, but it is still equally as tasty for a few days. Just give it a good stir, and you're good to go.
If tasty, filling, and easy doesn't motivate you then maybe the fact that it requires 4 ingredients will. Avocado, eggs, lemon juice, and salt. I like to add a touch of cayenne pepper or white pepper, but it's optional.
I always keep those ingredients in my kitchen, so even when I'm moving or trying to save money on my grocery bill, this Avocado Egg Salad fits.
You need only 4 ingredients for this creamy, tasty and easy frugal lunch or breakfast from @healthyaperture Tweet this
Avocado Egg Salad
Yield
Serves 4
Ingredients
- 4 large eggs
- 1 avocado
- 1/4 tsp salt
- 1 TBSP lemon juice
Directions
- Add eggs to a pot of cold water. Bring the water to a boil and cover. Remove from heat and let sit for 13 minutes. Drain hot water, and add cold water. Peel the eggs either in the pot of cold water or under cold water. Chop eggs. (Or hard boil your eggs in the oven)
- Meanwhile, mash together the avocado, lemon juice, and salt.
- Once the eggs have been peeled and chopped, fold them into the avocado mixture.
- Serve immediately for best presentation. The egg salad keeps, well-covered, in the fridge for up to 3 days, but it turns a darker shade of green.
| Calories | 151 |
| Carbohydrates | 5.5g |
| Fiber | 3.5g |
| Sugar | 0.5g |
| Fat | 12.5g |
| Protein | 7.0g |
| Sodium | 219mg |
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