Tips for the Best Avocado & Egg Salad with Red Onion:
- Use ripe avocados that are creamy but not mushy.
- Boil eggs just right: For firm yolks, boil for 9–10 minutes.
- Prevent browning: The lemon or lime juice helps keep the avocado green.
- Customize: Add chopped cucumber, cherry tomatoes, or crumbled feta for extra flavor.
Nutritional Benefits:
This Avocado & Egg Salad with Red Onion is not just delicious—it’s packed with nutrition:
- Avocado: Healthy monounsaturated fats, fiber, potassium, vitamins C, E, K.
- Eggs: High-quality protein, essential amino acids, B vitamins.
- Red onion: Antioxidants, anti-inflammatory compounds.
- Olive oil: Heart-healthy fats.
This balanced combination supports satiety, heart health, and overall wellness.
Make-Ahead and Storage:
- Best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day.
- To reduce browning, press plastic wrap directly onto the surface.
- If making for meal prep, store dressing separately and combine just before serving.
