How to Make Egg Salad with Avocado and Onions

Egg salads make great appetizers. An egg salad can also be placed in a small bowl on a serving tray, surrounded by crackers for a pre-dinner starter. Many egg salads include mayonnaise to make the salad creamy. This recipe uses avocado as a healthier substitute. This recipe will serve well as an appetizer for a family of four.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 Eggs
• 2 Avocados
• 1 Small Red Onion
• Lemon Juice
• Salt
• Fresh-ground Black Pepper
• Small Pan
• Sharp Knife
• Fork
• Medium-Sized Serving Bowl

1. Bring water to a boil in a small pan.

2. Boil the eggs in the water for 10 minutes.

3. While the eggs are boiling, finely dice the onion.

4. Cut the avocados open and scoop the flesh of the avocados into the serving bowl. Mash it using the fork.

5. Add a teaspoon of lemon juice to the avocado to keep your egg salad from turning black.

6. Mix the diced onion into the avocado.

7. Once the eggs are boiled, strain the boiling water out, and cover the eggs in cold water to cool them off.

8. Peel the eggs, and mash them into the avocado and onion using the fork.

9. Add salt and fresh-ground black pepper to taste, and mix them into the egg salad.

10. Chill the egg salad in the fridge for a couple of hours. Serve with pride!

Tips & Warnings

• Once you've made this egg salad once, feel free to play around with the proportions and with the types of onion and avocado to best suit the dish to your taste.
• This egg salad is great on bread or crackers.
• Be careful not to put in too much lemon juice or it will overwhelm the rather delicate flavor of this dish. Make sure the onion is diced very finely, and don't put in too much or it too may overwhelm the taste of the egg and avocado.

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