Herb-Infused Egg Salad with Avocado
Discover a fresh take on the classic egg salad with this herb-infused recipe incorporating creamy avocado for a nutritious, flavorful and satisfying dish perfect for any occasion.
Prep time: 10 minutesCook time: 12 minutesServes: 4
Ingredients
6 large eggs
1 ripe avocado
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1/2 tsp salt
1/4 tsp black pepper
4 cups mixed salad greens
Instructions
1. Place the eggs in a saucepan and cover with water.
2. Bring the water to a boil over medium-high heat, then cover and remove from heat.
3. Let eggs sit in hot water for 10-12 minutes.
4. Transfer eggs to a bowl of ice water to cool.
5. Once cooled, peel the eggs and chop them into small chunks.
6. In a medium bowl, mash the avocado with a fork.
7. Add mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper to the avocado and mix well.
8. Gently fold in the chopped eggs until evenly coated.
9. Serve the egg salad over mixed greens or use as a sandwich filling.
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating
If desired, reheat gently in a microwave-safe dish for 10-15 seconds. Best served cold or at room temperature.
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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.
