Avocado Egg Salad
A quick and healthy, delish lunch idea. Takes just a few minutes to make! Prep some hard-boiled eggs to make this on repeat for the week. Eggs are one of the best superfoods as they’re filled with vitamins and minerals like healthy fats, choline, iron and all nine amino acids, making them a complete protein. So delicious on toasted sourdough, in lettuce wraps, or used as a dip with veggies or brown rice crackers. This will hit the spot every time!
Servings 1
Ingredients
- 2 hard-boiled pasture-raised eggs peeled and diced
- 1/2 large avocado mashed
- 1 medium dill pickle diced
- 1 tablespoon diced red onion
- 1 tablespoon dried or chopped fresh dill plus more for topping
- 1 tablespoon chopped scallion white and light green parts
- 1 tablespoon 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
For Serving
- 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/mashed/chopped eggs, avocado, pickle, onion, dill, scallion, mustard, salt, pepper, and chili flakes. For the eggs, I like to use an egg slicer to make it quick and easy.
- Top with sprouts , additional dill, additional chili flakes, and olive oil, as desired.
- 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!