Avocado Egg Salad
A delightful blend of creamy avocado and hearty hard-boiled eggs, this Avocado Egg Salad is perfect for a light lunch or as a refreshing side dish.
Ingredients
Dressing
- ¼ cup olive oil Adds richness and healthy fats.
- 2 tsp honey Enhances the dish with a touch of sweetness.
- 1 large lemon (juiced) Provides zesty brightness.
- ¼ tsp sea salt Enhances flavors.
- ⅛ tsp black pepper Introduces subtle warmth.
Main Ingredients
- 8 pieces hard boiled eggs (cut into quarters) Offers protein and soft texture.
- 1 large avocado (or 2 small avocados, cut into chunks) Adds creaminess.
- 4 oz cherry tomatoes (halved) Juicy and sweet addition.
- ¼ cup parsley (finely chopped) Adds color and flavor.
- ¼ cup red onion (diced, about ½ cup) Adds crunch.
- to taste basil (to garnish, optional) Enhances presentation and flavor.
Instructions
Preparation
- In a jar, combine the olive oil, honey, lemon juice, sea salt, and black pepper. Seal the jar and shake until well mixed. Set aside.
- In a large bowl, gently add the quartered hard-boiled eggs, avocado chunks, halved cherry tomatoes, and diced red onion. Toss carefully to avoid mashing.
Assembly
- Drizzle the dressing over the salad and gently toss to coat without breaking the eggs and avocado.
Serving
- Transfer the egg salad to a serving bowl. Garnish with basil if desired and enjoy.
Notes
For best flavor, choose ripe avocados; serve chilled after refrigerating for about 30 mins.