Ingredients
6 large hard-boiled eggs, peeled and diced
2 ripe avocados, mashed
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup chopped fresh dill (or chives, parsley, cilantro)
Salt and freshly ground black pepper to taste
Instructions
Step 1: In a medium bowl, gently mash the ripe avocados with a fork until desired creaminess is achieved. Leave some chunks for texture if preferred.
Step 2: Add the diced hard-boiled eggs to the bowl with the mashed avocado.
Step 3: Pour in the fresh lemon juice and add the Dijon mustard.
Step 4: Season generously with salt and freshly ground black pepper.
Step 5: Gently stir all ingredients together until well combined, being careful not to overmix and pulverize the eggs.
Step 6: Fold in the fresh chopped dill (or your chosen herbs).
Step 7: Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your preference.
Step 8: Serve immediately on toast, in lettuce cups, or as a sandwich filling. Store any leftovers in an airtight container in the refrigerator for up to 2 days for the best quality of this avocado egg salad recipe.
Notes
For best results, use perfectly ripe avocados and fresh hard-boiled eggs. The lemon juice is crucial for both flavor and to prevent the avocado from browning. Feel free to experiment with different herbs like chives or cilantro.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for eggs)
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg
Keywords: avocado egg salad recipe, egg salad, avocado recipe, healthy lunch, meal prep, dairy-free egg salad, high protein, easy recipe, savory breakfast, quick lunch
