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Egg Salad with Avocado

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A creamy and tangy egg salad with avocado that’s perfect for sandwiches or toast.

Ingredients

  • 6 eggs
  • 2 tbsp mayonnaise (full fat) or Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice (fresh is best)
  • 1/2 tbsp olive oil
  • Pinch of salt and pepper, to taste
  • 1 avocado (optional)
  • Fresh chives, finely sliced
  • Sourdough, for serving

Instructions

  1. Bring a pot of water to a boil. Once boiling, gently lower the eggs in and reduce to medium heat. Boil the eggs for 12 minutes for fully set yolks.
  2. Immediately transfer eggs to an ice bath and chill for 10 minutes.
  3. Remove eggs from the ice bath and peel them.
  4. Slice the eggs in half and scoop out the yolks. Set yolks aside and roughly chop the egg whites in a medium bowl.
  5. In a separate bowl, mash the yolks with mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.
  6. Add chopped egg whites to the yolk mixture and gently fold to combine.
  7. Toast a slice of sourdough and spread the egg-and-avocado mix on top, or layer the avocado slices first then the egg salad.
  8. Top with finely sliced chives and finish with a crack of black pepper. Serve immediately.

Notes

Use ripe but firm avocado. For a tangier profile, swap lemon for lime.

Find it online: https://www.wholesomeeasy.com/egg-salad-with-avocado/