This Herb-Infused Avocado Egg Salad isn’t your average egg salad. The creamy avocados and fresh herbs bring a delightful twist that's perfect for spring or summer lunches. It's a quick and easy dish that’s bound to impress!
Eggs are the protein-packed base of this salad, offering a rich and satisfying texture. Avocados, with their creamy consistency, replace some of the mayonnaise and add healthy fats. The chives provide a subtle onion flavor without overpowering the dish. Fresh dill brings a fragrant, almost anise-like brightness that complements the other ingredients. The mayonnaise binds everything together with its creamy texture. A splash of lemon juice adds a fresh, tangy flavor while preventing the avocado from browning. Finally, a bit of salt and black pepper enhances all the flavors, balancing the dish perfectly.
Serve this salad on slices of whole grain bread for a hearty open-faced sandwich. It pairs well with a light side salad or a bowl of tomato soup for a complete meal. You can also scoop it with whole-grain crackers for a casual appetizer.
Start by placing the eggs in a pot, covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit undisturbed for about 10 minutes — this method ensures perfectly cooked, easy-to-peel eggs.
While the eggs are resting, prepare an ice bath in a large bowl. Once the 10 minutes are up, transfer the eggs to the ice bath to cool them down quickly. This cooling step stops them from cooking further and makes peeling a breeze. Once cooled, peel and chop the eggs into bite-sized pieces.
In a mixing bowl, combine the avocados, lemon juice, salt, and pepper. Use a fork to mash the avocados until smooth, leaving some chunks for texture. Now, fold in the chopped eggs, chives, dill, and mayonnaise. Stir gently until everything is well combined. Taste to see if it needs any more seasoning.
Share