Avocado Egg Salad
Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!
Servings: 6 Sandwiches
Ingredients
- 8 large eggs
- 1 large avocado
- ¼ cup mayonnaise
- ¼ cup minced fresh dill
- 2 tablespoon minced chives
- 2 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the 8 large eggs to a saucepan and fill with cold water. Bring the water to a rolling boil, then immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
- Take the eggs out of the water and let them cool in an ice bath.
- Peel and chop the eggs and add them to a medium-sized bowl. Dice the 1 large avocado and add it to the bowl with ¼ cup mayonnaise, ¼ cup minced fresh dill, 2 tablespoon minced chives, 2 tablespoon dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
- Mix well and mash the avocado as you mix. Spread on bread or use with your favorite crackers.
Nutrition
Calories: 205kcal | Carbohydrates: 4g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 222mg | Sodium: 395mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
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