Avocado Egg Salad Recipe

Ingredients (for 2–3 servings)

• 4 large eggs

• 1 ripe avocado

• 1–2 tablespoons mayonnaise (or Greek yogurt for a lighter version)

• 1 teaspoon Dijon mustard (optional)

• 1 small lemon or lime, juiced

• Salt and black pepper, to taste

• Optional extras: chopped chives, green onions, celery, or paprika

Instructions

1. Boil the eggs

   • Place eggs in a pot and cover with cold water.

   • Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes.

   • Cool eggs in ice water for a few minutes, then peel.

2. Prepare the avocado

   • Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

   • Mash the avocado with a fork until smooth but slightly chunky.

3. Mix the salad

   • Chop the boiled eggs into small pieces and add them to the mashed avocado.

   • Add mayonnaise (or Greek yogurt), Dijon mustard, and lemon/lime juice.

   • Season with salt and pepper. Mix gently.

4. Optional additions

   • Add chopped chives, green onions, celery, or a sprinkle of paprika for extra flavor.

5. Serve

   • Enjoy on toast, in a sandwich, or on a bed of greens.