Description
A simple recipe for egg salad mixed with fresh herbs and avocado.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then remove from heat, cover, and let stand for 10 minutes.
- Drain hot water and immediately cover eggs with ice water to stop cooking. Peel the eggs when cool enough to handle.
- Roughly chop the peeled eggs and place them in a medium bowl.
- Add the avocado, mayonnaise, lemon juice, dill, chives, salt, and pepper to the bowl.
- Use a fork to mash and mix the ingredients until you reach your desired consistency.
- Taste and adjust seasoning if needed.
Notes
- Serve this salad on toast, crackers, or lettuce wraps.
- For a creamier texture, use only half of the avocado initially and add more as needed.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 280
- Sugar: 1
- Sodium: 250
- Fat: 23
- Saturated Fat: 5
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 4
- Protein: 13
- Cholesterol: 186
Keywords: avocado egg salad, herby egg salad, easy egg salad, mayonnaise free egg salad, fresh dill, chives