Judging my the comments and messages I’ve received regarding my first 10 Minute Lunch post about Fried Eggs on Pesto Parmesan Toast, it seems that there are lots of us who want quick, tasty, non-boring lunches. Some need packable lunches, others, not so much. My latest take on egg salad [and I just realized as I typed ‘egg’ that this is the second 10 Minute Lunch that features eggs… totally unintentional] is packable but of course can also be enjoyed at home. I was inspired to try Avocado Egg Salad by a post on We Are Not Martha, but was a) too lazy and rushed to look up the recipe as I was making my lunch right before I needed to leave and b) had a slight recollection that their recipe called for many more eggs than I had hard boiled the night before. So, alas–I just took the idea and ran with it.
Avocado Egg Salad is like regular egg salad… but it’s not. It’s creamier and smoother thanks to the avocado [duh] but still has a bit of tang from the mayo. I want to try it with Greek yogurt instead of mayo, but I didn’t have any plain on hand at the time. Unlike other egg salads, this one doesn’t incorporate tons of herbs or spices, just a sprinkling of lemon pepper for a little kick. It was a delicious new take on egg salad that rocked my Monday lunch. Hope you love it too!
In the spirit of full disclaimer, I must admit that this is not truly a “10 Minute Lunch” because it takes longer than 10 minutes to hard boil the eggs. But… simply prepare them the night before, as you’re eating breakfast, or getting ready, then pop them in the fridge. When lunchtime comes around, you’ll be good to go!
Avocado Egg Salad
- 2 slices wheat bread, or crackers for serving
- 2 hard boiled eggs
- 1/6 of an avocado
- 1 tablespoon mayonnaise or plain Greek yogurt
- lemon pepper
- romaine lettuce
- Toast bread lightly in toaster, if desired.
- Peel eggs and place them in a small bowl, then roughly chop them.
- Add avocado and mayonnaise, then mash well with a fork.
- Add a pinch of lemon pepper and stir to combine.
- Top one slice of bread with lettuce, and load the other slice with egg salad, put together and enjoy!
Time: 10 minutes or less, not including time to hard boil eggs.
Yield: 1 delicious lunch.
8 thoughts on “10 Minute Lunch #2: Avocado Egg Salad”
Yum! So simple yet looks so good. I love egg salad, love avocado. And I happen to have both on hand today- Thanks for planning my lunch for me;-)
I love egg salad. Definitely going to try this awesomeness! Thanks!!
hope you like it, angie!
This is great! I really like this series. If I’m ever in a position where I’m at home and able to throw together lunch on a regular basis, I’ll have to fall back on these quick little numbers you’re posting.
I’ve never tried avocado in an egg salad, and now I suddenly can’t imagine my egg salad without it.
it’s simply the best!