Description
This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.
Ingredients
Scale
- 1 ripe avocado
- 4 hardboiled eggs, chopped
- 2 tablespoon minced shallot
- 1 tablespoon chopped chives
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
Instructions
- Pit the avocado, then remove it from the peel. Place it in a medium bowl and mash it.
- Chop the hardboiled eggs, shallot, and chives and add them to the bowl.
- Add the Dijon mustard and salt and stir to combine. Taste and adjust seasonings as desired. Enjoy on toast, a sandwich, or in lettuce wraps. This salad tastes best freshly made, or refrigerate for up to 3 days; if storing, you may want to add a squeeze of lemon juice to preserve the green color of the avocado.
- Category: Lunch
- Method: No Cook
- Cuisine: Lunch
- Diet: Vegetarian
