Here’s a fun and easy way to whip up a delicious Avocado Egg Salad. No mayo needed, just simple ingredients and a little bit of love. Let’s get started!
What you’ll need:
- 2 ripe avocados
- 8 eggs
- A handful of fresh dill
- A handful of fresh parsley
- Juice from one lemon
- A pinch of salt
- A drizzle of olive oil (if needed)
Here’s how to make it:
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Boil the eggs: Place your 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 the eggs sit on the hot burner for 8-10 minutes. Once they’re done, run them under cold water and peel off the shells. Chop the eggs into small pieces.
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Mash the avocados: Grab a large bowl and mash the avocados with the back of a large wooden spoon until they’re mostly smooth.
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Mix it all together: Now, add the chopped eggs to the bowl with the mashed avocados. Toss in your herbs, squeeze in the lemon juice, and add a pinch of salt. If you feel like your salad needs a little more moisture, drizzle in some olive oil. Mix everything together and voila! Your Avocado Egg Salad is ready to serve. You can enjoy it right away at room temperature, or chill it in the fridge and serve it cold.
A few tips:
- This salad is absolutely divine on an everything bagel. Trust me, it’s a match made in heaven.
- Don’t be afraid to taste and adjust the flavors as you go. I personally love a bit of a tang, so I tend to go heavy on the lemon juice and dill.
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Cuisine: American
Enjoy your homemade Avocado Egg Salad! And if you do whip this up, don’t forget to share your masterpiece with us on Instagram by tagging @pinchofyum. We’d love to see your creations!
