Avocado Egg Salad Recipe | Healthy Lunch Ideas

Name: Avocado Egg Salad Recipe | Healthy Lunch Ideas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 6 Eggs; 2 Large Avocados or 4 Small (ripe); 1/4 C. Celery, chopped; 1/4 C. Red Onion, diced; 2-4 Tbsp Green Onion, chopped; 2-4 Tbsp Fresh Dill, minced; Juice from 1-2 Lemons, to taste; Sea Salt & Pepper, to taste; Serve with any of these: Gluten Free Bread, Healthy Crackers, Lettuce Wraps, etc.

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 4

Cost: $4.75 /serving

Author : Kayla Chandler

avocado egg salad

Ingredients

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6 Eggs2 Large Avocados or 4 Small (ripe)1/4 C. Celery, chopped1/4 C. Red Onion, diced2-4 Tbsp Green Onion, chopped2-4 Tbsp Fresh Dill, mincedJuice from 1-2 Lemons, to tasteSea Salt & Pepper, to tasteServe with any of these: Gluten Free Bread, Healthy Crackers, Lettuce Wraps, etc.

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Instructions

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Step 1

In a medium saucepan over high heat, bring water to a boil then gently add the eggs. Boil eggs for 10-12 minutes. Once done, immediately place the eggs in ice water for 10 minutes and then peel the eggs. After peeling the eggs, dice them into chunky pieces with a knife.

Step 2

While eggs are boiling and cooling, go ahead and chop the herbs & vegetables.

Step 3

In a large mixing bowl, add the avocados and mash with a fork until fully broken down. Then, add all remaining avocado egg salad ingredients and stir until fully combined.

Step 4

Serve with gluten free bread, crackers, lettuce wraps, etc. This egg salad will stay fresh in the refrigerator for 3-4 days.