Avocado Egg Salad

A creamy and healthy twist on the classic egg salad, incorporating nutrient-rich avocados for a fresh and modern appeal, perfect for picnics or a quick lunch.

Prep time: 15 minutes
Cook time: 9 minutes
Serves: 4

Ingredients

6 large eggs

2 ripe avocados

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped fresh chives

1/4 cup chopped celery

4 slices whole wheat bread

Instructions

1. Place eggs in a saucepan and cover with water by an inch. Bring to a boil over medium-high heat. Cover, remove from heat, and let stand for 9 minutes.

2. Remove eggs from water and transfer to a bowl of ice water until cool. Peel eggs and chop them roughly.

3. In a large bowl, mash the avocados with a fork. Stir in mayonnaise, Dijon mustard, and lemon juice until smooth.

4. Gently fold in chopped eggs, salt, and pepper. Add chopped chives and celery, mixing until just combined.

5. Serve immediately on whole wheat bread slices or store in the refrigerator until ready to use.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days.

Reheating

For best results, serve cold directly from the refrigerator. Avoid reheating to preserve the texture and flavors.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.