This Herb-Infused Egg Salad with Avocado takes a classic dish and gives it a refreshing twist with fresh herbs and creamy avocado. Perfect for a light lunch or a satisfying snack, this recipe is a game-changer for egg salad lovers.
Eggs are the star here, providing protein and a rich texture. Properly boiled eggs have a tender, bright yolk and a firm white. The avocado adds creaminess and healthy fats, making the salad luscious without needing too much mayonnaise. Speaking of which, mayonnaise helps bind everything together and adds a tangy richness. Dijon mustard brings a sharp, zesty note that cuts through the creaminess, while lemon juice adds a fresh, citrusy tang. The herbs, dill and chives, infuse the salad with a garden-fresh aroma. A bit of salt and pepper rounds out the flavors, and the mixed salad greens provide a crisp, refreshing base or accompaniment.
This egg salad is perfect on a hearty whole-grain bread for a filling sandwich. It also pairs beautifully with multi-seed crackers for a crunchy contrast. Or, for a lighter meal, serve it over a bed of mixed greens with slices of toasted sourdough on the side.
Start by placing your eggs in a saucepan and covering them with water. Set the pan over medium-high heat and bring the water to a boil. Once boiling, cover the pan and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes — this will give you perfectly cooked eggs.
While the eggs are resting, prepare a bowl of ice water. Once the time is up, transfer the eggs to the ice water to stop the cooking process. This will make them easier to peel, too. Once cooled, peel the eggs and chop them into small chunks.
In a medium bowl, use a fork to mash the avocado until it’s smooth but still a bit chunky. Add the mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper to the avocado. Mix everything until well combined, creating a flavorful base for your salad.
Now gently fold in the chopped eggs, ensuring they’re well coated with the avocado mixture. Be gentle to keep the egg chunks intact for the best texture. You can serve this delightful egg salad over mixed greens or use it as a filling for sandwiches or wraps.
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