Herb-Infused Avocado Egg Salad
Discover a refreshing twist on classic egg salad with this Herb-Infused Avocado Egg Salad recipe. Perfect for sandwiches or a light meal, this dish combines creamy avocados with hard-boiled eggs and fresh herbs, creating a delightful and nutritious meal option.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
6 large eggs
2 ripe avocados
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
4 slices whole grain bread for serving
Instructions
1. Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10 minutes.
2. Drain the eggs and place them in an ice bath to cool. Peel and chop the eggs.
3. In a bowl, mash the avocados with lemon juice, salt, and pepper until smooth.
4. Add the chopped eggs, chives, dill, and mayonnaise to the avocado mixture. Stir until well combined.
5. Taste and adjust seasonings if needed. Serve immediately on whole grain bread slices or refrigerate for later.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
This dish is best enjoyed cold. If desired, let it sit at room temperature for 10 minutes before serving.
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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.
