This Creamy Avocado & Herb Egg Salad is a fresh twist on a classic. It's the ideal recipe for when you want something light yet satisfying, with a hit of vibrant herbs and creamy avocado goodness.
Eggs are the protein powerhouse here, providing a firm texture and rich flavor. Avocados add creaminess and a dose of healthy fats, making the salad luscious without needing much mayo. A touch of mayonnaise enhances the creaminess further, while lemon juice adds a bright, tangy note that cuts through the richness. Fresh dill and chives bring a burst of herbal freshness that complements the mild flavors beautifully.
This egg salad is fantastic on toasted whole grain bread for a hearty sandwich. For a lighter option, scoop it into crisp lettuce cups. Pair it with a simple green salad or some sliced cucumbers for a refreshing side.
Start by hard boiling the eggs. Place them in a pot, cover with water, and bring to a rolling boil. Once boiling, reduce the heat and let them simmer for 10 minutes. This will give you perfectly cooked eggs with bright yellow yolks, ideal for our salad.
While the eggs are cooking, set up an ice bath. Once the eggs are done, transfer them to the ice bath immediately. This not only stops the cooking process but also makes them much easier to peel.
Peel the cooled eggs and chop them into small, bite-sized pieces. Set these aside while you prepare the avocado mixture.
In a large bowl, mash the avocados with a fork until they are mostly smooth, with just a few small chunks for texture. Add the mayonnaise and lemon juice, mixing until everything is smooth and creamy.
Gently fold in the chopped eggs, along with the fresh dill and chives. You want to mix just until everything is combined to avoid mashing the eggs too much.
Season the salad with salt and black pepper to taste. Remember, a little goes a long way, so start small and adjust as needed.
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