This Avocado Egg Salad is made with creamy avocados, hard boiled eggs, fresh dill, chives, and a touch of light mayo. It comes together in only 5 minutes, and is a healthy breakfast, lunch or dinner for any day of the week! It’s also gluten free, low carb, paleo and vegetarian.
Avocados and hard-boiled eggs are two of my favorite easy snacks, so I finally decided to pair them together to make this creamy dreamy Avocado Egg Salad!
This spin on the classic completely transforms the dish from something that’s often one-note and too heavy-handed with mayonnaise to something that’s light, bright and extremely flavorful.
Instead of using only mayo, this recipe features 1 whole avocado and a touch of light mayo. Add in a splash of lemon juice, some fresh dill and you’ve got a rich and creamy (yet light and healthy!) egg and avocado salad that’s perfect for breakfast, lunch, and even dinner.
- 1 medium avocado pitted and peeled
- 3 hard-boiled eggs, peeled and chopped
- 2 tablespoons light mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced dill
- 1 tablespoon minced chives
- salt and black pepper, to taste