Avocado Egg Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture for a vegan option

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions add a mild flavor and are often more affordable

red onion

🥗Healthier: green bell pepper

💰Cheaper: white onion

Green bell pepper offers crunch and color at a lower price

Boil 2 eggs in a pot with just enough water to barely cover them.

Bring the water to a boil, then turn off the heat and cover the pot.

Let the eggs sit for 9.5 minutes for fully cooked eggs.

Rinse the eggs with cold water after the timer goes off.

Tap the eggs on the bottom and sides to crack the shell, then roll them on the countertop to help peel.

Dice the avocados into small cubes and add them to a bowl.

Dice the hard-boiled eggs and add them to the bowl with the avocado.

Dice 2 tablespoons of red onion and add to the bowl.

Mince 1 tablespoon of parsley and add to the bowl.

Mince 1 tablespoon of chives and add to the bowl.

Mince 1/2 tablespoon of dill and add to the bowl.

Squeeze about 1 teaspoon to 1.5 teaspoons of lemon juice into the bowl.

Add 2 tablespoons of mayonnaise to the mixture.

Season with salt and black pepper to taste, about 2 big pinches of each.

Mix all the ingredients together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens