Ingredients
Salad Ingredients
- 6 large hard boiled eggs, cooled, peeled and roughly chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons scallions, chopped
- 1/2 cup chopped celery (about 2 ribs)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Avocado Dressing
- 2 medium ripe avocados, peeled and pit removed
- 1 lemon
Instructions
- Combine Salad Ingredients: Place the chopped eggs, fresh dill, scallions, celery, kosher salt, and ground black pepper into a large mixing bowl. Stir gently to mix all ingredients evenly and set aside.
- Prepare Avocado Mixture: In a small bowl, add the peeled and pitted avocados. Squeeze the juice of one lemon over the avocados to prevent browning and add a fresh tangy flavor. Using a fork, mash the avocado until it is mostly smooth with a few small chunks for texture.
- Combine Salad and Avocado: Add the mashed avocado mixture to the bowl containing the egg mixture. Stir thoroughly until every ingredient is evenly coated and combined, creating a creamy consistency.
- Serve or Store: Serve the avocado egg salad immediately for the freshest taste. Alternatively, refrigerate the salad until ready to serve to allow flavors to meld and keep it cool.
Notes
- Ensure the avocados are ripe for the best creamy texture and flavor.
- You can adjust the seasoning by adding more salt or pepper according to taste.
- This salad can be used as a filling for sandwiches or served on mixed greens.
- Best consumed within 24 hours if refrigerated to maintain freshness and prevent avocado browning.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling eggs if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
