Egg salad with avocado
Egg salad with avocado is an excellent dairy-free, mayo free, creamy version of the classic egg salad. This is a great sandwich or wrap filler, and way healthier than your regular egg mayo salad.
Servings: 4
Calories: 143kcal
Cost: Cheap
Ingredients
- 4 eggs
- 1 large avocado
- ½ teaspoon dill
- ½ teaspoon chives
- ¼ teaspoon salt
Instructions
- Add enough water to a pot so that it would cover the eggs with at least a centimeter. Bring the water to a boil, then add the eggs. Boil the eggs for 10 minutes to achieve the best hard boiled consistency.
- Mash the avocado in a bowl. It's important that your avocado is ripe, or you'll have a hard time with this step.
- Add the dill, chives and salt to the avocado, and stir to combine.
- Peel and dice the eggs when they have boiled, using an egg slicer if you have it available. Add the eggs to the avocado, then stir to combine and coat the eggs thoroughly.
Notes
- Avocado tends to change color really quickly. This egg salad with avocado is definitely best if eaten immediately. Leftovers can be stored in the fridge overnight, but the color will change and it might not look as appetizing the next day.
- Fresh chives are great in the avocado egg salad, but you can use dried chives if that's all you have available.
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 211mg | Potassium: 304mg | Fiber: 3g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg