Creamy Avocado & Herb Egg Salad

A delightful twist on the classic egg salad featuring creamy avocado and fresh herbs for a nutritious and flavorful meal. Perfect for quick lunches, picnics, or a healthy snack.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 large eggs

2 ripe avocados

1/4 cup mayonnaise

1 tbsp fresh lemon juice

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

Salt, to taste

Black pepper, to taste

Whole grain bread or lettuce cups, for serving

Instructions

1. Begin by hard boiling the large eggs: place them in a pot, cover with water, bring to a boil, then reduce heat and simmer for 10 minutes.

2. Once cooked, transfer the eggs to an ice bath to cool.

3. Peel the cooled eggs and chop them into small pieces.

4. In a large bowl, mash the avocados using a fork.

5. Add mayonnaise and lemon juice to the mashed avocado, stirring until smooth and creamy.

6. Gently fold in the chopped eggs, fresh dill, and chives.

7. Season with salt and black pepper to taste.

8. Serve the egg salad on whole grain bread or in lettuce cups for a low-carb option.

Storage

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days.

Reheating

This dish is best enjoyed cold. However, if you prefer it warm, gently reheat in a pan over low heat for just a few minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/creamy-avocado-&-herb-egg-salad

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.