American
Avocado Egg Salad
Tender chopped eggs and creamy avocado folded with bright lime, Dijon, scallions, and fresh herbs.
4 servings · 10 minutes prep · 11 minutes cook
Ingredients
Main
- 6 large eggs
- 1 large avocado, ripe
- 2 tbsp
- 1 tbsp, freshly squeezed
- 1 tsp
- 2 scallions, thinly sliced
- 2 tbsp, chopped, or use chopped dill
- 1/2 tsp, Diamond Crystal
- 1/4 tsp
Directions
General
- Bring enough water to cover egg by 1 inch to a boil in a saucepan. Lower in the eggs with a slotted spoon, adjust the heat to maintain a gentle boil, and cook for 11 minutes.
- Transfer the eggs to ice water for 3 minutes, then peel and chop them.
- In a mixing bowl, mash avocado with mayonnaise, lime juice, dijon mustard, kosher salt, and black pepper, leaving a few small pieces of avocado intact.
- Gently fold the chopped eggs, scallions, and cilantro into the avocado mixture.
- Taste and serve promptly on toast or lettuce leaves.
- Press plastic wrap directly against any leftovers and refrigerate for no more than 1 day, as the avocado will brown.
