Try this delicious Avocado Egg Salad that skips the mayo and goes all in with avocados, eggs, fresh herbs, a squeeze of lemon, and a touch of salt. It’s particularly tasty on an everything bagel. Here’s what you’ll need: two avocados, eight eggs, a handful of dill, a handful of parsley, the juice of one lemon, a pinch of salt, and a little olive oil if needed.
Here’s how to make it:
- Start by hard boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then turn off the heat, cover the pan, and let it sit on the hot burner for 8-10 minutes. After that, run the eggs under cold water and peel off the shells. Chop the eggs into small pieces.
- Next, mash the avocados in a bowl using the back of a large wooden spoon until they’re mostly smooth.
- Combine the chopped eggs with the mashed avocados. Add the dill, parsley, lemon juice, and salt. Drizzle with olive oil if it seems a bit dry.
- Serve the salad right away at room temperature, or chill it in the fridge and serve it cold.
This avocado egg salad is a dream on an everything bagel. Feel free to adjust the flavors to your liking. I personally love a zesty kick, so I often add a bit more lemon juice and dill. Enjoy your meal!
