Avocado Egg Salad
Avocado Egg Salad is the light and fresh salad of your lunch dreams! Creamy and delicious with absolutely no mayo- it's totally addictive!
Servings: 4 servings
Ingredients
- 6 large hard boiled eggs, cooled, peeled and roughly chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons scallions, chopped
- 1/2 cup chopped celery (about 2 ribs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 medium ripe avocados, peeled and pit removed
- 1 lemon
Instructions
- Place eggs, dill, scallions, celery, salt and pepper into a large mixing bowl and stir to combine. Set aside.
- In a small bowl, place avocados. Squeeze the juice of one lemon onto the avocado and using a fork, mash it until it's mostly mashed with very few chunks.
- Add the avocado mixture into the mixing bowl and stir until everything is fully coated and combined.
- Serve immediately or refrigerate until serving.
Notes
Serve as a sandwich on toasted wheat bread with tomato and lettuce, or in lettuce cups, on top of salads, or on it's own.
Nutrition
Calories: 127kcal | Carbohydrates: 4g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 280mg | Sodium: 395mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 492IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg
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