The Best Avocado Egg Salad
Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
5 servings
- 2 avocados
- 8 eggs
- a handful of dill
- a handful of parsley
- juice of one lemon
- a pinch of salt
- a drizzle of olive oil (as needed)
Steps
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Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
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Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
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Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.
Nutrition Facts (per serving)
Macronutrients
Calories26513% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Pinch of Yum
by Lindsay Ostrom
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