Avocado Egg Salad
The Easter bunny is on the way and that means lots of eggs! Egg salad has always been a favorite at the Cabin and ripe, buttery avocados are a brilliant, healthy addition along with crisp celery, green onion and sunflower seeds. Delicious on a sandwich or served on lettuce cups, you'll love this!
Author: Ruth Guerri
Recipe type: Eggs
Serves: 4
Ingredients
- 6 hard-boiled eggs, see note
- 2 ripe avocados, pit removed
- 2 Tbs of mayonnaise
- 1 heaping tsp of Dijon mustard
- ½ tsp of salt
- ¼ tsp of pepper
- ½ tsp of dried dill
- lemon juice from ½ lemon
- ⅓ cup of celery, finely chopped
- 3 green onions, finely chopped
- 2 Tbs of sunflower seeds - optional
Instructions
- This is so easy to make, roughly chop the eggs and add them to a large bowl.
- Now add in the avocado, mash them together and add in the remaining ingredients, stir until well combined and let chill for 20 - 30 minutes before serving.
- Delish on whole grain bread with lettuce and tomato! Enjoy!
Notes
For the perfect hardboiled egg, place the eggs in a medium saucepan, add enough water to cover by 2 inchs. Bring to a full rolling boil, reduce heat, cover and simmer for 12 minutes. Drain off the hot water and add cold water and ice cubes and let the eggs sit for 10 minutes. Drain and peel while holding the egg under cold running water. Works every time!
