Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives or cilantro (optional for garnish)
- Cherry tomatoes or cucumber slices for serving (optional)
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 9-10 minutes. Transfer eggs to ice water to cool completely.
- Meanwhile, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and mash until smooth. Mix in Dijon mustard, salt, and pepper.
- Peel cooled eggs and chop into small pieces. Gently fold chopped eggs into the avocado mixture until well combined.
- Serve on whole-grain bread, atop greens, or in lettuce wraps. Garnish with chives or cilantro and add sliced cherry tomatoes or cucumber if desired.
Notes
- Use ripe avocados for the best flavor and texture.
- Consume within 2 days to enjoy freshness and prevent browning.
- Garnish with additional herbs or vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mashing, Folding
- Cuisine: Healthy, American
- Diet: Gluten-Free, Dairy-Free, Low Carb
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220 kcal Kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 186 mg