Four simple, inexpensive ingredients make up this deliciously creamy, filling, and easy Avocado Egg Salad that is great for lunch, breakfast, or a snack.
In a small bowl, mash together the avocado, lemon juice, and salt.
Fold the chopped eggs into the avocado mixture.
Serve immediately for best presentation.
Notes
*Makes 2 to 2.5 cups.*This recipe is easily halved.*Hard boil your eggs any way you prefer. My personal preference is to use the Instant Pot. You can also buy hard-boiled eggs at the store to make this recipe even easier.*The egg salad keeps, well-covered, in the fridge for up to 3 days, but it turns a darker shade of green.