Print

The Best Avocado Egg Salad


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 (heaping 1/2 cup each)

Description

Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.


Ingredients

  • 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)

Instructions

  1. 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.
  2. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
  3. 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.

Notes

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.