Everything Avocado Egg Salad
Total Time: 00h 35m
Hands-on Time: 00h 20m
Makes: 4 servings
This tasty egg salad is made extra creamy with the addition of mashed avocado, then seasoned with our Everything Blend for lots of flavor and crunch. Serve it up on an Everything bagel (for double the everything pop!), sourdough toast, or even lettuce wraps for a light lunch.
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Ingredients
- 6 large eggs
- 1 large ripe avocado
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 tablespoon freshly squeezed lemon juice
- 1 tablespoon Simply Organic® Everything Blend, plus more for garnish
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- Sea or Himalayan pink salt, to taste
- Simply Organic® Black Pepper, to taste
Directions
- In a medium pot, bring a few inches of water to a boil. Once boiling, reduce heat to low, carefully add eggs using a slotted spoon (this prevents them from dropping in the pan and cracking), then increase heat back to medium-high and cook for 10 to 12 minutes.
- Drain pot and run eggs under cold water until cool enough to handle, then peel immediately.
- Finely chop eggs (or to the coarseness of your liking).
- In a medium bowl, mash avocado with a fork until mostly smooth. Add mayonnaise, Dijon, lemon juice, Everything Blend, chives, dill, parsley, salt, and pepper, stirring until well combined.
- Add chopped eggs and stir gently until combined. Chill in refrigerator before serving.
