Description
This delicious avocado egg salad is creamy, fresh, and so easy to make! Packed with protein and healthy fats, it’s perfect for sandwiches, wraps, or as a light, nutritious snack. It’s a twist on the classic that comes together in just 20 minutes with simple ingredients you already have at home.
Ingredients
Scale
- 6 eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 cup finely diced red onion
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Capers (optional)
- 1 whole avocado, sliced thinly
Instructions
- Bring a small pot of water to a boil over medium-high heat. Carefully lower the eggs in the boiling water and leave for 8 minutes. Remove pot from the stove, drain the water, and transfer the eggs to an ice bath. Peel and chop once cooled and set aside.
- In a medium bowl, whisk together the mayo, mustard, lemon juice, salt, and a few grinds of pepper. Mix in the onions, then fold in the eggs, chives, dill, and capers (if using).
- Cover and chill in the refrigerator for at least 20 minutes. Stir it once more, season to taste, and serve with avocado slices on top. Enjoy by itself, over lettuce or other greens, or as a sandwich!
- Prep Time: 10
- Cook Time: 20
- Category: Sandwiches
