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avocado dip with capers and vegetables
Mirjana

Easy Avocado Egg Salad with Capers and Sweet Mini Peppers

Creamy, vibrant, and bursting with flavor, this Easy Avocado Egg Salad brings together the silky richness of ripe avocados, the protein-packed goodness of hard-boiled eggs, the briny pop of capers, and the crisp, sweet crunch of mini peppers. Whether you enjoy it as a dip, a sandwich filling, or a light and refreshing meal, this dish is as versatile as it is satisfying. Best of all, it comes together in just 20 minutes, making it perfect for busy days or last-minute gatherings.
For the freshest taste and maximum nutrition, opt for organic ingredients—they truly elevate this wholesome recipe.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Dips, Salad
Cuisine: Mediterranean inspired, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 large ripe avocados, peeled and pitted
  • 2 hard-boiled eggs, chopped
  • 1 small onion, chopped
  • 1 red sweet mini pepper, finely diced
  • 1 yellow sweet mini pepper, finely diced
  • 2 tbsp mayonnaise
  • 2 tbsp finely chopped pickled baby cucumbers
  • 1 tbsp capers, drained
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp freshly squeezed lemon or lime juice
  • Salt and freshly ground black pepper, to taste
  • For serving:

    • 1 head of endive, separated into leaves

    • 2-3 cherry tomatoes, halved

    • Lettuce, sorrel, mint leaves, or fresh herbs of your choice

Method
 

  1. In a medium mixing bowl, mash the avocados with a fork until smooth but slightly chunky.
    Avocado dip and chopped vegetables
  2. Add the chopped hard-boiled eggs, red and yellow mini peppers, pickled cucumbers, onion, and capers to the bowl.
    Chopped avocados and vegetables in a bowl
  3. Stir in the mayonnaise, fresh cilantro, and lemon juice until evenly combined.
    Season with salt and freshly ground black pepper to taste. Adjust lemon (or lime) juice or seasoning as needed.
    Serve at room temperature alongside fresh or dried fruits and a selection of nuts for a sweet and crunchy touch.

Notes

Keep leftover avocado egg salad in a covered container for up to 1-2 days in the refrigerator. Stir before serving.
Nutrition Information (Per Serving)
• Calories: 210
• Protein: 4g
• Fat: 19g
• Carbohydrates: 6g
• Fiber: 4g
• Sugar: 1g
• Sodium: 150mg