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Description
A creamy, high-protein twist on classic egg salad, featuring mashed avocado, hard-boiled eggs, fresh herbs, and lemon juice for a fresh and flavorful no-cook dish.
Ingredients
- 1 large ripe avocado
- 6 large hard-boiled eggs, cooled and chopped into ½-inch pieces
- 2 tablespoons mayonnaise (optional, or use Greek yogurt for no-mayo version)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Halve, pit, and peel the avocado. Place the avocado flesh into a large bowl and mash it with a fork or potato masher until mostly smooth, leaving a few small chunks for texture.
- Add the chopped hard-boiled eggs, mayonnaise (if using, or Greek yogurt), fresh lemon juice, chopped dill, parsley, and chives to the mashed avocado.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Gently stir all the ingredients together until just combined. Be careful not to overmix, as this can make the egg yolks too crumbly.
- Taste and adjust salt and pepper as needed.
- Serve immediately with toast, crackers, lettuce wraps, or simply enjoy by the spoonful.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Best served fresh; store leftovers in an airtight container in the refrigerator for up to 2 days.
- Hard-boiled eggs should be fully cooled before chopping to avoid sogginess.