Avocado Egg Salad
Ingredients
-
8
large
eggs, hardboiled
-
2
avocados, mashed
-
3
tablespoons
dijon mustard
-
1
tablespoon
mayonnaise
-
1
teaspoon
dried basil
-
1
teaspoon
chopped chives
-
2
teaspoons
lemon juice
-
2
tablespoons
red onion, finely chopped
-
to taste
salt
-
to taste
pepper
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, turn off the heat, cover, and let sit for 10-15 minutes.
- Transfer eggs to an ice bath for 5-10 minutes, then peel and chop them.
- In a large bowl, combine mashed avocado, mustard, mayonnaise, basil, chives, lemon juice, red onion, salt, and pepper, mixing until smooth.
- Add the chopped eggs to the mixture and stir until well combined.
- Serve immediately in a pita, on bread, or in a lettuce cup.
Nutrition Facts (estimated)
Servings
3 cups
Calories
201
Total fat
15g
Total carbohydrates
5g
Total protein
9g
Sodium
249mg
Cholesterol
249mg
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