Egg Salad with Avocado
Creamy Egg Salad with Avocado served on toasted sourdough with fresh chives. An easy high protein breakfast or lunch recipe packed with flavor and healthy fats.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 tablespoon olive oil
Pinch of salt and pepper
1 avocado (optional)
Fresh chives, finely sliced
Sourdough bread
Instructions
Bring a pot of water to a boil. Carefully add the eggs and boil over medium heat for 12 minutes.
Transfer the eggs to an ice bath for 10 minutes to stop the cooking process and cool the eggs.
Peel the eggs by gently cracking the shell and removing it under the membrane.
Slice the eggs in half and separate the yolks from the whites. Roughly chop the egg whites and set aside.
In a medium bowl, mash the egg yolks with mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.
Fold the chopped egg whites into the yolk mixture.
Serve on toasted sourdough topped with avocado slices and fresh chives.
Notes
For extra flavor, add paprika, chili flakes, or fresh herbs. This egg salad can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Avocado is optional but adds a creamy texture and healthy fats.
Find it online: https://allrecipesmade.com/egg-salad-with-avocado/
