Description
A quick and easy Herby Avocado Egg Salad perfect for a satisfying lunch, packed with flavor and nutrition.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons fresh dill
- 1 tablespoon fresh chives
- 1 tablespoon lemon juice
- Salt & pepper, to taste
- Optional add-ins: diced cucumbers, tomatoes, or jalapeño
Instructions
- Hard boil the eggs: Place the eggs in a pot, cover with water, bring to a boil, then remove from heat and let them sit for 9-12 minutes. Transfer to an ice water bath.
- Peel the eggs: Gently tap the eggs and peel under running water. Place them in a mixing bowl.
- Mash the avocado: Scoop the avocado flesh into the bowl and mash with eggs using a fork.
- Add the herbs: Toss in chopped dill and chives, folding gently to combine.
- Season it up: Add lemon juice, salt, and pepper, mixing well. Adjust seasoning to taste.
- Serve it up: Serve in the mixing bowl or plate with bread or on a bed of greens.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Add Greek yogurt if the salad is too runny.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg
Keywords: avocado egg salad, quick lunch, healthy salad, easy recipe, egg salad