Avocado and Egg Salad
This avocado egg salad is a hybrid between guacamole and traditional egg salad. It’s a dressed-up guacamole and an egg salad minus all that mayo.
The avocados and eggs are smooth and rich like softened butter. The green onion and lemon juice brighten up the dish with some freshness. You can play with the proportion between the egg and the avocado to see how you like it.
For a light lunch or an afternoon snack, I like to spread this salad over toasted bread. It also makes a great appetizer for a party. Serve it with wedges of pita bread, marinated artichokes and some olives. You will be amazed at how something so simple can taste so good.
Avocado and Egg Salad
Adapted from “Faye Levy’s International Jewish Cookbook” by Faye Levy
- Avocados, 2 medium
- Lemon juice, 2 teaspoons
- Hard-boiled eggs, 2 large
- Green onions, chopped, 2 tablespoons
- Salt, to taste
- Pepper, to taste
Halve the avocados and remove the pit by hitting it forcefully with the heel of a heavy knife, so the knife sticks in the pit. Remove the flash and mash with a fork. Add lemon juice, salt and pepper.
Coarsely chop the hard-boiled eggs. Add the eggs and onion to the avocado mixture and mix. Taste and adjust the seasoning if needed.
Serves 2 on four slices of toast as a light lunch.
We LOVED this one! Another recipe that sounds like an odd mix, but turns out awesome for the taste buds. Thanks for the quick pick-me-up!
Thanks for trying the recipe and commenting! I am glad you liked it! I also like this on toasted bagels. See you Friday!
Hi Erica,
Enjoyed your presentation of my recipe!
Faye