American 15 min

Avocado Egg Salad

Name: Avocado Egg Salad
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 large eggs, hard-boiled and peeled; 2 ripe avocados; 2 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 2 stalks celery, finely diced; 2 tablespoons red onion, finely diced; 2 tablespoons fresh chives, chopped; ½ teaspoon garlic powder; Salt and black pepper to taste; Toasted bread, lettuce leaves, or crackers for serving

healthyquickgluten-freevegetarian

Ingredientsfor 2

280

Cal

16g

Protein

Carbs

22g

Fat

18 large eggs, hard-boiled and peeled
22 ripe avocados
32 tablespoons mayonnaise
41 tablespoon fresh lemon juice
51 tablespoon Dijon mustard
62 stalks celery, finely diced
72 tablespoons red onion, finely diced
82 tablespoons fresh chives, chopped
9½ teaspoon garlic powder
10Salt and black pepper to taste
11Toasted bread, lettuce leaves, or crackers for serving

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Instructions

1
Hard boil eggs: Place in a saucepan, cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and rest 10 minutes. Transfer to an ice bath for 5 minutes before peeling. Roughly chop the peeled eggs.
2
Halve and pit the avocados; scoop the flesh into a bowl. Mash with a fork, leaving some chunks for texture — don't make it completely smooth. Stir in mayonnaise, lemon juice, Dijon, garlic powder, salt, and pepper.
3
Fold in chopped eggs, celery, red onion, and chives until combined. Taste for seasoning — the avocado may need more lemon juice or salt. Serve immediately on toasted bread, in lettuce cups, or with crackers. (Best eaten the day it's made as avocado will oxidize overnight.)