Easy Avocado Egg Salad

Ingredients:

  • 4 large eggs

  • 1 large avocado

  • 2 tablespoons mayonnaise or plain yogurt

  • 2 teaspoons fresh lemon juice

  • 1 celery stalk, finely chopped (about 3 tablespoons)

  • 1 tablespoon finely chopped chives, parsley, or dill

  • Salt and fresh ground black pepper, to taste

    Instructions:

  • Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes.

  • Make the salad: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice in the bottom of a medium bowl. Peel and chop your hard-boiled eggs, and then add them to the bowl. Stir in the celery and chives. Then, season with salt and pepper to taste.

  • Adam and Joanne's Tips

    Storing: This avocado egg salad is best the day you make it, but leftovers can be stored in an airtight container in the fridge for a day or two. The avocado will brown over time. To slow it down, press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container. I don’t recommend freezing.