Description
Creamy avocado egg salad with paprika, a simple high-protein lunch made with fresh ingredients and rich smoky flavor.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, chopped
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- Fresh parsley or chives
Instructions
1. Boil eggs for 9–10 minutes, cool, peel, and chop
2. Mash avocado lightly in a bowl, keeping some chunks
3. Add chopped eggs, onion, celery, and herbs
4. Mix olive oil, mustard, lemon juice, salt, pepper, and paprika
5. Pour dressing over mixture and gently combine
6. Serve immediately or chill for 15 minutes before serving
Notes
- Best served fresh to avoid avocado browning
- Add extra lemon juice to preserve color
- Use smoked paprika for deeper flavor
- Store in airtight container up to 1 day
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 210mg