THE RECIPE JOURNAL · Lunch
Egg Salad with Avocado
This creamy and delicious twist on a classic egg salad combines the richness of ripe avocado for extra flavor and nutrition. It’s a quick, healthy option perfect for sandwiches, wraps, or a light lunch.
FROM THE KITCHEN • Egg Salad with Avocado
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Boil and mash eggs
Start by placing your eggs in a medium pot and covering them with a few inches of water. Put the pot on high heat and bring the water to a gentle boil. Let the eggs cook for about 10 to 12 minutes. Once they're done, drain the hot water and immediately run cold water over the eggs to stop them from cooking further. If you have an ice bath handy, transfer the eggs there and let them chill for about 10 minutes. After that, pop them in the fridge until you're ready to use them. When it’s time to mix everything, peel the eggs and roughly chop them. In a bowl, mash the avocado together with lemon juice, salt, and a pinch of chipotle powder—feel free to keep it a bit chunky if you like. Finally, fold in the chopped eggs and give everything a good stir until well combined.
Why you’ll love it
This dish is creamy, fresh, and packed with healthy fats from avocado. It’s a quick and satisfying meal that feels light but still filling. Plus, it combines the richness of eggs with the smooth texture of avocado for a perfect balance.
How to serve
Enjoy it on toasted bread, inside a wrap, or served over a bed of greens. It also pairs well with fresh tomatoes or crunchy cucumber slices for added freshness and crunch.
Storage & leftovers
Store leftovers in an airtight container in the fridge and consume within 2 days. To prevent browning, add a squeeze of lemon juice to the mixture before storing.
