Ingredients
Salad Ingredients
- 5 hard boiled eggs
- 2 ripe avocados
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp cracked black pepper
- Sea salt to taste
- Optional: crushed red pepper to taste
Instructions
- Prepare the ingredients: Start by peeling the hard-boiled eggs and placing them in a medium-sized mixing bowl. Cut the ripe avocados in half, remove the pit, and scoop the flesh into the bowl with the eggs.
- Mix the salad: Add the onion powder, ground mustard, cracked black pepper, and sea salt to the bowl. Using a fork, gently press down on the eggs to break them into small chunks, then stir thoroughly to combine with the avocado until the mixture is creamy but still has some texture.
- Season and serve: Taste and adjust seasoning as needed, adding more salt or optional crushed red pepper for some heat. Serve immediately as a sandwich filling, on crackers, or over greens. For best flavor and texture, consume within one to two hours, or if storing, add a squeeze of lemon juice to prevent avocado browning and refrigerate.
Notes
- To keep the avocado from browning when saving the salad for later, add a squeeze of lemon juice and store in an airtight container in the refrigerator.
- This salad pairs great with whole grain bread, lettuce wraps, or as a filling for stuffed tomatoes.
- For a spicier kick, increase the amount of crushed red pepper or add a dash of cayenne powder.
- Hard boil eggs by placing them in boiling water for 10 minutes, then cooling in ice water for easy peeling.
- Use ripe avocados that yield slightly to pressure for best creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
