Description
A creamy, herb-infused avocado and egg salad that balances richness with zesty citrus, perfect for quick meals or fine-tuned party platters.
Ingredients
Scale
- 2 ripe avocados
- 4 hard‑boiled eggs
- 1/4 cup minced red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh dill
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Place eggs in a saucepan and boil for 9 minutes, then cool in an ice bath.
- Peel the eggs and cut into bite‑sized cubes.
- Mash avocado flesh until chunky yet smooth.
- Add minced onion and herbs to the avocado, mixing well.
- Stir in lemon juice, Dijon mustard, olive oil, salt, and pepper.
- Fold in the egg cubes, refrigerate 30 minutes, then serve chilled.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American