This easy and healthy Avocado Egg Salad makes a wonderful summer meal! You can have it at breakfast, lunch or dinner. It’s great that this salad can be served on bruchettas or in sandwiches, which makes it a super party food or picnic food too!
Who doesn’t love egg salad? You don’t need many ingredients to make a super yummy yet easy egg salad. Eggs, herbs and some spices would be enough, but I wanted to add avocado to it this time to make it even healthier.
Most of the egg salad recipes call for mayo, but I don’t think we need it here because avocado already gives this salad a nice creamy texture. When we have avocado, who needs mayo?
The avocado I used was not overripe, so I preferred chopping it in very tiny pieces, but you can mash it with a fork if you have ripe avocado. The salad becomes even more creamy then. The first thing you need to do before mixing everything is to combine chopped avocado and lemon juice so that the color of avocado won’t change.
I serve this avocado egg salad in the form of bruschetta. You can make sandwiches or just serve it as is. I add the chopped tomatoes as a topping since I want the color of it remain vibrant and make my bruschettas even more appealing.
- 2 eggs, hard boiled
- 1 avocado, finely chopped
- 1 tablespoon lemon juice
- 3 green onions, chopped
- 3 tablespoons boiled corn
- 1 tomato, thinly chopped
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Mix chopped avocado and lemon juce in a large bowl.
- Combine it with other ingredients in the same bowl except tomato.
- Serve on bread slices with chopped tomatoes.