Ingredients
Eggs
- 8 large eggs, hardboiled
Avocado Salad Mix
- 2 ripe avocados, mashed
- 3 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon dried basil
- 1 teaspoon chopped chives
- 2 teaspoons lemon juice
- 2 tablespoons red onion, finely chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a large pot in a single layer, cover with cold water, and bring to a boil over high heat.
- Let eggs rest: Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-15 minutes.
- Ice bath and peel: Transfer eggs to an ice bath for 5-10 minutes to cool. Gently peel the shells off under running water to remove any residue, then roughly chop the eggs and set aside.
- Prepare avocado mixture: In a large bowl, combine mashed avocado, Dijon mustard, mayonnaise, dried basil, chopped chives, lemon juice, red onion, salt, and pepper. Mix thoroughly to blend all flavors.
- Combine eggs and avocado: Add the chopped eggs into the avocado mixture and stir gently until everything is well combined.
- Serve: Enjoy the avocado egg salad in pita pockets, on bread, or served in crisp lettuce cups for a light and delicious meal.
Notes
- Use ripe avocados that yield slightly to gentle pressure for the creamiest texture.
- Adjust the amount of mayonnaise depending on your preference for creaminess and fat content.
- Fresh herbs like dill or parsley can be used instead of or alongside dried basil and chives for a fresh flavor.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free version, omit mayonnaise or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
