AVOCADO EGG SALAD
This mayo-free Avocado Egg Salad is the ideal lunch or snack when you only have a few minutes to put something together. There’s a reason this recipe went viral!
Servings: 4
Ingredients
- 2 large avocados, diced
- 3 hard-boiled eggs, diced
- 1 tablespoon red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 dill pickle, diced
- 1 tablespoon dill pickle juice
- 2 tablespoons spicy or regular Dijon mustard
- ½ teaspoon salt
- A few grinds fresh black pepper
Instructions
- Put a medium-sized pot of water to boil on the stove.
- Gently lower the eggs into the boiling water.
- Turn off the heat and let the eggs sit in the pot, covered, for 14 minutes.
- Submerge the eggs into an ice bath for 5 minutes.
- Tap each egg to create a break in the shell and then peel to remove the shell.
- In a small bowl, mash half of the diced avocado.
- Add dill pickle juice, mustard, salt, and pepper and stir to combine.
- Gently fold in the remaining avocado, diced egg, red onion, dill, and chopped dill pickle.
- Taste and season with salt and pepper. Serve on toasted gluten-free bread or on top of a salad.
- ENJOY!
Notes
This recipe is really customizable: Add more or less pickle juice depending on your taste, bump up the amount of salt or pepper to your liking, and throw in more or less red onion as you please.