Avocado Egg Salad
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!
Servings: 2 servings
Ingredients
- 1 medium avocado pitted and peeled
- 3 hard-boiled eggs, peeled and chopped
- 2 tablespoons light mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced dill
- 1 tablespoon minced 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.
Video
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.
Nutrition
Serving: 1half of recipe | Calories: 262kcal | Carbohydrates: 8g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 283mg | Sodium: 362mg | Potassium: 462mg | Fiber: 5g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 10.7mg | Calcium: 50mg | Iron: 1.6mg