This Avocado Egg Salad is made with avocados, hard boiled eggs, fresh dill, chives, and a touch of light mayo. It comes together in only 5 minutes!
Ingredients
1mediumavocadopitted and peeled
3hard-boiled eggs,peeled and chopped
2tablespoonslight mayonnaise
1teaspoonfresh lemon juice
1tablespoonminced dill
1tablespoonminced chives
salt and black pepper,to taste
Instructions
Add avocados to a medium bowl and mash with a spoon or fork until slightly chunky.
Add all the remaining ingredients and mix. Taste and season with more salt and black pepper as needed.
Serve on toast or enjoy with pita chips.
Notes
This recipe is best prepared and eaten on the same day. However, leftovers can be kept in the fridge for up to 2 days. After that, the avocado will start to brown and oxidize.
If you don't have fresh dill, try using a pinch of dried dill instead. Start with 1/2 teaspoon and then taste and add more to your liking.
Don't have light mayonnaise? You can use regular full-fat mayo insead.
Not a fan of mayo at all? Try using plain Greek yogurt.
If you want to experiment with adding different flavors to this egg salad, try adding different herbs like fresh parsley or cilantro.