Description
Creamy avocado egg salad made with fresh herbs, lemon juice, and a touch of mayo. Ready in under 20 minutes.
Ingredients
Scale
- 1 large avocado
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mash the avocado until smooth.
- Stir in mayonnaise, lemon juice, herbs, salt, and pepper.
- Fold in chopped eggs gently.
- Serve immediately.
Notes
- Boil eggs up to 24 hours ahead for easier prep.
- Store leftovers covered for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 280mg