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Creamy Avocado Egg Salad (Printable Version)

Creamy avocado meets boiled eggs in a vibrant, protein-packed dish with fresh herbs and lemon.

# Ingredients:

→ Main Ingredients

01 - 2 ripe avocados, peeled and pitted
02 - 4 large hard-boiled eggs, peeled and chopped
03 - 1 tablespoon freshly squeezed lemon juice
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon chopped fresh dill or chives
06 - Salt, to taste
07 - Black pepper, to taste
08 - 2 tablespoons finely chopped red onion (optional)

# Steps:

01 - Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 9 to 12 minutes until fully hard-boiled.
02 - Transfer the cooked eggs to an ice bath immediately to stop the cooking process and make peeling easier.
03 - Scoop the avocado flesh into a mixing bowl. Gently mash with a fork until mostly smooth with some chunks remaining.
04 - Stir in lemon juice, Dijon mustard, salt, pepper, and red onion if using. Mix until evenly combined.
05 - Peel and chop the cooled eggs. Fold them gently into the avocado mixture, preserving some texture.
06 - Taste and adjust seasoning if needed. Serve immediately or chill to allow flavors to meld.

# Notes:

01 - To prevent browning, add lemon juice to the avocado mixture and store in an airtight container.
02 - This salad is best enjoyed fresh but will keep in the refrigerator for up to 2 days.
03 - Fold the eggs in gently to maintain chunks for better texture.

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