Avocado Egg Salad is a light lunch that's as healthy as it is delicious. Full of fresh ingredients and great flavor, this lunch recipe whips up in under 20 minutes! And best of all, it's perfectly creamy with absolutely no mayo!
6largehard boiled eggs, cooled, peeled and roughly chopped
2Tablespoonschopped fresh dill
2tablespoonschopped scallions
½cupchopped celery (about 2 ribs)
½teaspoonkosher salt
¼teaspoonground black pepper
2mediumripe avocados, peeled and pit removed
1lemon
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.
Video
Notes
Don't stress about peeling the eggs perfectly. You'll be chopping the eggs so they don't need to peel perfectly.
Roughly chop the eggs to your liking. If you prefer the egg salad a bit chunkier, chop them slightly rougher. If you'd rather it be not as chunky, chop it a bit finer- just make sure you leave some texture because it will break down a bit more as you mix it.
Add the lemon juice to the avocado and use a fork to mash the avocado so that it all combines. The lemon juice will help keep the avocado from turning brown.
You can use dried dill in place of fresh, but reduce the amount to 1 heaping teaspoon because dried herbs tend to have a stronger flavor.
Ingredients to prep ahead: Chop the celery, wash the scallions and hard boil and cool the eggs.
Leftovers and Storage: This is best served right away, but it will last up to 3 days. To store, place in a bowl and cover with plastic wrap pressed into the egg salad so that the plastic is touching the entire top of the egg salad and no oxygen can get in. Store in the refrigerator and stir well when you’re ready to eat leftovers.