Description
This Avocado Egg Salad is bursting with flavor, combining creamy avocado with boiled eggs and fresh vegetables. It’s a quick, healthy choice perfect for lunch or a light dinner. Packed with nutrients, it’s a comfort food that is easy to prepare and delightful to eat!
Ingredients
Scale
- 1 large avocado, peel & pit removed
- 2 teaspoon dijon mustard
- 2 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 eggs, boiled and peeled
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- everything bagel seasoning for serving
Instructions
- Mash the avocado in a bowl using a fork.
- In a medium bowl, mix the mashed avocado with dijon mustard, lemon juice, salt, and black pepper until well combined.
- Chop the boiled eggs into ¼ inch pieces.
- Add the chopped eggs, diced red onion, dill, and chives to the bowl and stir until thoroughly mixed.
- Cover the bowl and refrigerate for 30 minutes before serving.
Notes
Feel free to adjust the seasoning to your taste.
Serve on a bed of greens or in a sandwich.
This salad can be enjoyed for up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 1g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 186mg