Herbed Avocado Egg Salad is a fresh, vibrant twist on the classic egg salad, perfect for any season. This recipe combines creamy avocados with hard-boiled eggs and a burst of fresh herbs, creating a delightful, healthy dish you'll find yourself making again and again.
Eggs are the heart of this salad, providing a rich source of protein and a firm texture. Hard-boiling them gives the salad its classic consistency. Avocados add a creamy texture and healthy fats, making the salad luscious and filling. Chives and parsley bring a fresh, herby note that brightens the dish. The lemon juice adds a zesty kick and helps keep the avocados green. A touch of Dijon mustard ties everything together with a subtle tang. Finally, salt and black pepper enhance all the flavors.
This salad shines when served on whole-grain bread or as a topping for crisp romaine lettuce leaves. For a heartier meal, pair it with a bowl of tomato soup or a side of roasted vegetables. If you're feeling adventurous, use it as a filling for wraps or even as a topping on a baked sweet potato.
Start by hard-boiling the eggs. Place them in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit for about 10 minutes. Meanwhile, grab your ripe avocados. Halve them and scoop the flesh into a mixing bowl. Use a fork to mash them slightly—you're aiming for a mix of smoothness and chunks.
Once your eggs have cooled a bit, peel and chop them into small pieces. Add these to the bowl with the avocados. Now, toss in the chives, parsley, lemon juice, and Dijon mustard. Stir everything together gently until well combined. Season with salt and black pepper to taste, remembering that you can always add more but can't take it away!
Your Herbed Avocado Egg Salad is ready to be enjoyed. You can serve it immediately or let it chill in the fridge for a bit if you prefer it cold. It's delicious on its own or piled high on a slice of whole-grain bread.
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