Avocado Egg Salad
My famous Avocado Egg Salad that went viral (it’s mayo-free!) takes just a few minutes to make, is nutritiously delicious, can be served many ways, and will always hit the spot. I'm obsessed and hope you love it too!
Servings 1
Ingredients
For the Avocado Egg Salad
- 2 hard-boiled pasture-raised eggs peeled and diced
- 1/2 large avocado mashed
- 1 medium dill pickle diced
- 1-2 tablespoons diced red onion
- 1 tablespoon dried or chopped fresh dill plus more for topping
- 1 tablespoon chopped scallion white and light green parts
- 1-2 tablespoons spicy brown mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes plus more for topping
To Serve
- sprouts of your choice for topping
- extra-virgin olive oil for drizzling
- toasted bread/sourdough, sliced cucumber, crackers, and endive leaves/lettuce for lettuce wraps for serving
Instructions
- In a medium bowl, gently fold together the diced eggs, mashed avocado, chopped pickle, onion, dill and scallion, mustard, salt, pepper, and chili flakes. (For the eggs, I like to use an egg slicer to make it quick and easy. Linked in my Amazon Storefront.)
- Top with sprouts, additional dill, additional chili flakes, and olive oil, as desired.
- Option to use the salad as a dip with sliced cucumbers/veggies or crackers, fold it into endive or lettuce wraps, or pile it on top of toasted bread/sourdough. Enjoy!