Herbed Avocado Egg Salad

A delightful twist on traditional egg salad, our Herbed Avocado Egg Salad combines creamy avocados with boiled eggs and fresh herbs for a nutritious and savory dish perfect for any occasion.

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

Ingredients

6 large eggs

2 ripe avocados

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

2 tablespoons lemon juice

1 teaspoon Dijon mustard

Salt to taste

Black pepper to taste

4 slices whole-grain bread (optional)

Instructions

1. Hard-boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat, letting them sit for 10 minutes.

2. While the eggs are cooking, halve the avocados and scoop the flesh into a mixing bowl. Mash slightly with a fork.

3. Peel the eggs and chop them into small pieces, then add to the bowl with the avocados.

4. Add chopped chives, parsley, lemon juice, and Dijon mustard. Stir to combine.

5. Season with salt and black pepper to taste.

6. Serve immediately on whole-grain bread or as a standalone salad.

Storage

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

Reheating

Best served cold; do not reheat as it may cause the avocados to brown.

Scan for cooking tips & leave a review!

itsonly.recipes/view/herbed-avocado-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.