Description
A simple recipe for creamy egg salad using ripe avocado instead of mayonnaise.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1 ripe avocado, mashed
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill or chives
- Salt to taste
- Black pepper to taste
Instructions
- Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
- In a separate small bowl, mash the avocado until smooth. Stir in the lime or lemon juice and Dijon mustard.
- Add the mashed avocado mixture to the chopped eggs.
- Gently fold in the chopped celery, red onion, and fresh dill or chives. Mix until just combined; avoid overmixing to keep some texture.
- Season the salad with salt and pepper to your preference.
- Serve immediately or chill for later use.
Notes
- For a smoother texture, use an immersion blender on half the mixture before folding in the eggs.
- If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lime juice.
- This salad tastes best when served within 24 hours.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 3
- Protein: 12
- Cholesterol: 185