Egg and Avocado Salad
A healthy avocado and egg salad that makes a hearty and easy lunch filled with healthy fats. This is a keto avocado egg salad, plus it's gluten-free and dairy free too.
Ingredients
- 4 hard boiled eggs chopped
- 1 avocado chopped
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
- 1 tablespoon fresh dill diced
- 1 tablespoon chives diced
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Prep the ingredients by chopping the hard boiled eggs and avocado into small cubes and dicing the fresh herbs.
- In a small bowl add the chopped eggs and avocado, mayonnaise, dijon mustard, fresh dill, fresh chives, fine sea salt, and ground black pepper.
- Mix the ingredients together. You can mash the avocado and eggs for a finer texture or leave in small cubes and fold them gently for a chunkier consistency.
- Serve over a bed of greens, on a sandwich, or with crackers.
Notes
The recipes uses dijon mustard but other types of mustard can be used too like regular yellow mustard or stone ground mustard.
Dried herbs can be substituted for fresh, the substitution is 1 tablespoon of fresh herbs equals 1 teaspoon of dried herbs.
To make avocado egg salad without mayo, just completely leave it out since the avocado adds creaminess or substitute olive oil or plain Greek yogurt.
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