Avocado Egg Salad
from https://downshiftology.com/

Avocado egg salad is a healthy twist on the classic egg salad recipe with creamy avocado and fresh herbs. Enjoy it on a bright spring or summer day! Dollop it onto crispy toast for breakfast, wrap it with lettuce leaves for lunch, or make a loaded salad with chopped leafy greens and extra veggies for dinner.

Avocados are one of my favorite ingredients for healthy fats (they help to keep you full for longer), fiber, and potassium. When added to egg salad, avocados bring a naturally creamy texture that blends beautifully with the hard-boiled eggs, reducing the need for extra mayonnaise. You don’t need that much in this recipe, just a dollop! But for an optional swap, you could also use sour cream or yogurt (and opt for dairy-free on those as well).

I’m using chives and parsley, but you could also use cilantro, basil, or tarragon. Have fun with the flavors!

Note: Don’t over-mash the avocado. Avocados are naturally creamy, and as soon as you stir everything together, they’ll start to break down. Plus, it’s always nice to have this salad a little more chunky.

1 large avocado, peeled, pitted and finely diced
3 hard boiled eggs, roughly chopped
2 tablespoons red onion, chopped
2 tablespoons mayonnaise
1 tablespoon chives, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
kosher salt and ground black pepper, to taste
Optional: lettuce leaves for serving

Mix together. Add the avocado, eggs, red onion, mayonnaise, chives, parsley, lemon juice, salt, and pepper, to a mixing bowl and stir to combine.

Serve and enjoy. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

Storage Tip: This recipe is best made fresh, but you can store it in the fridge for 1 to 2 days. That’s less than regular egg salad, because after two days, the avocados will start to oxidize and turn brown.

2 servings