Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt.
1 tablespoon finely chopped chives, parsley or dill
Salt and fresh ground black pepper, to taste
Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
Adam and Joanne's Tips
To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We did not include any bread in the calculations.
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NUTRITION PER SERVING: Serving Size 1/2 of the recipe / Calories 295 / Protein 14 g / Carbohydrate 10 g / Dietary Fiber 5 g / Total Sugars 2 g / Total Fat 23 g / Saturated Fat 5 g / Cholesterol 374 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/23087/easy-avocado-egg-salad-recipe/