Avocado Egg Salad Quick (Print-Friendly Version)
Whip up a creamy, fresh avocado and egg mix in minutes—ideal for lunch on bread, crackers, or solo.
# What You’ll Need to Make This:
→ Salad Base
01 -
5 hard-boiled eggs, peeled
02 -
2 ripe avocados, peeled and pitted
→ Seasonings
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon ground mustard
05 -
0.25 teaspoon cracked black pepper
06 -
Sea salt, to taste
07 -
Crushed red pepper, optional
# How to Prepare:
01 -
Place hard-boiled eggs and ripe avocados into a large mixing bowl.
02 -
Sprinkle onion powder, ground mustard, cracked black pepper, sea salt, and crushed red pepper (if using) over eggs and avocado.
03 -
Using a fork, break down eggs and mix thoroughly with avocado and seasonings until cohesive and creamy.
04 -
Taste and adjust seasoning if needed. Serve immediately on crackers, as a sandwich filling, or on its own.
05 -
If storing, add a squeeze of lemon juice and press plastic wrap directly onto surface to minimize browning. Refrigerate and consume within one day.
# Extra Tips:
01 -
For optimal texture, use freshly hard-boiled eggs that have cooled for easy mashing.
02 -
To ease peeling, transfer eggs to an ice bath after boiling.
03 -
Lemon juice slows avocado browning if preparing ahead.