Avocado egg salad

A Millennial twist on a lunch classic


Hard-boiled eggs 6, chopped
Large avocados 2, peeled and chopped
Tomatoes 1 cup, seeded and chopped
Red onion 1/2 cup, diced
Salt and ground black pepper To taste
Mayonnaise 2 tablespoons
Sour cream 2 tablespoons
Lemon juice 1 tablespoon
Hot sauce 10 drops

15 minutes to prepare, ready in 15 minutes

Avocados get somewhat of a bad rap these days, but if it won’t jeopardise saving for a deposit for a house, you can try and spare a couple to add a contemporary twist to a classic sandwich filling.

Step 1: Put all the eggs, avocados, tomatoes, onion, salt, and pepper in a bowl. With the amount being used here, and allowing room to stir without spilling, you’ll likely need quite a large one!

Step 2: Add the mayonnaise, sour cream, lemon juice, and hot sauce into your mixture. Stir them in really well.

That’s literally all there is to it.

You can use it as filling in your favorite type of bread, but you can also use it as a side salad to any meal. It should keep for a day or two if it’s refrigerated.

If you’re counting the calories, feel free to swap out the mayo and sour cream for lighter or lower fats versions.

Avocado is such a great summer fruit, making it a great time to try this recipe.

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