Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.
- 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)
- Hard boil the eggs. 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.
- Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
- Mix and serve. 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.
I LOVE LOVE LOVE this avocado egg salad on an everything bagel. It’s just dreamy.
Taste and adjust as you go – I like mine with a little more of a bite so I go heavy on the lemon juice and dill.
- Category: Lunch
- Cuisine: American
Keywords: avocado egg salad, egg salad recipe, healthy egg salad