Avocado Egg Salad
Ingredients
-
6
large
eggs
-
1
ripe
avocado
-
1
tablespoon
lemon juice
-
2
teaspoons
Dijon mustard
-
½
teaspoon
fine sea salt
-
⅓
cup
diced celery
-
¼
cup
diced red onion
-
2
tablespoons
fresh dill
Instructions
- Hard boil the eggs by boiling water and cooking them for 10 minutes, then cool them in ice water for 15 minutes.
- Mash the avocado in a bowl with lemon juice, mustard, salt, and black pepper until smooth.
- Peel and chop the cooled eggs, then mix them with the avocado mixture.
- Add diced celery, red onion, and dill to the bowl and stir well.
- Taste and adjust seasoning as needed.
- Serve as a filling for sandwiches, pita, or lettuce wraps, or as a dip.
Nutrition Facts (estimated)
Servings
4
Calories
204
Total fat
15g
Total carbohydrates
7g
Total protein
11g
Sodium
422mg
Cholesterol
280mg
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