👩🍳 Instructions
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1
Place the roughly chopped hard-boiled eggs into a medium-sized mixing bowl.
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2
Add the scooped avocado flesh to the bowl with the eggs. Using a fork, gently mash the avocado, leaving some small chunks for desired texture.
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3
Stir in the finely diced red onion, chopped cilantro, fresh lime juice, and Dijon mustard.
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4
Season with salt and black pepper. Gently fold all ingredients together until well combined, being careful not to over-mix.
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5
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to your preference.
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6
Serve immediately in a bowl, with lettuce wraps, on toast, or with your favorite crackers or vegetable sticks. Enjoy fresh!
💡 Notes
This salad is best enjoyed fresh. If storing, press plastic wrap directly onto the surface to minimize air exposure and slow browning. It will keep in the refrigerator for 1-2 days. For meal prep, cook eggs and dice onion ahead of time, then add fresh avocado just before serving.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
28g
Saturated Fat
7g
Carbs
10g
Fiber
5g
Sugar
2g
Sodium
350mg
Cholesterol
370mg
