This healthy egg salad recipe with avocado has become my go-to lunch! It’s delicious in a pita, tastes great wrapped up in a lettuce leaf, and can be served “inside-out”.
What’s inside-out? Leave out the celery when making the egg salad. Then stuff the egg salad in the celery to serve. Yummy.
This recipe calls for grated red onion. I think it is the key to the salad. It imparts the flavor of the onion but you don’t end up biting into a piece of onion. Know what I mean?
Finally, when it comes to seasoning the salad with salt and pepper, this is my trick.
- 6 hard boiled eggs
- 1 avocado
- 1 tablespoon lemon juice
- 2 tablespoons grated red onion
- 1/4 cup chopped celery
- salt and pepper to taste
- In a small bowl, mash the hard boiled eggs.
- In a second small bowl, mash together the avocado, lemon juice, and red onion.
- Stir together the eggs, the avocado mixture, and the chopped celery. Season to taste with salt and pepper.