Avocado Egg Salad
Description
Make egg salad without mayonnaise. Using mashed avocado makes it healthier and delicious. Serve it on toast, bread, bagels or English muffins.
Ingredients
2 avocados, peeled and pitted
8 hard boiled eggs
a handful of dill
a handful of parsley
juice from 1 lemon
pinch of salt
a drizzle of olive oil, or as needed
Directions
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Cover the eggs with water in a saucepan; bring to a boil on the stovetop; turn off the heat; cover; let pan rest on the hot burner for 8-10 minutes.
Run the eggs still in the saucepan under cold water to cool.
Mash the avocados in a bowl with the back of a large spoon or a fork until mostly smooth.
Peel the cooled eggs. Cut the eggs into small pieces.
Mix the eggs in the bowl with the mashed avocados, herbs, lemon juice, salt, and olive oil, if needed.
Serve immediately or chill and serve cold.
5 servings.