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Egg salad with avocado, jalapeño and lime

Serves: 2-3 (can be multiplied)


4 hard-boiled eggs, chopped or sliced with an egg slicer
1 small avocado, chopped
1 Tbsp mayonnaise
1 Tbsp roughly chopped fresh flat-leaf parsley
1 tsp minced red bell pepper
1/4 tsp minced jalapeño pepper, or more to taste
Juice of 1/2 lime
1/4 tsp kosher salt
1/4 tsp fresh black pepper


In a mixing bowl, use a rubber spatula to combine all ingredients, smashing the egg and avocado a little bit here and there.

Taste, and adjust seasoning with more jalapeño, lime, salt or pepper.

Serve chilled or at room temperature, on toast, in a roll-up, or in lettuce leaves.

By | 2016-05-31T09:18:07+00:00 April 18th, 2016|Recipes|0 Comments

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