AVOCADO DILL EGG SALAD
Tangy avocado dill egg salad that is dairy free, that’s right no mayo! Just avocados,
eggs, herbs, celery, lemon juice and salt & pepper. Whole30 approved, super tasty, nutritious and easy to make.
eggs, herbs, celery, lemon juice and salt & pepper. Whole30 approved, super tasty, nutritious and easy to make.
Servings: 4
Ingredients
- 4 avocados
- 8 eggs
- 2 celery stalks diced small
- Handful of fresh dill chopped
- Handful of fresh parsley chopped
- 1 tbsp dill pickle relish
- Handful of green onion chopped
- Juices of 1 lemon
- Salt and pepper to taste
- Garnish
- Everything bagel seasoning
- Fresh cracked pepper
- Extra dill and green onions
Instructions
To make the hard boil the eggs:
- 1 Add eggs to a sauce pot, cover with water and bring to a boil. Cook for about 12 minutes, turn heat off and let rest off the hot burner for 2 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
Assemble the egg salad:
- 2. Mash the avocados in a bowl with the back of a spoon or fork until mostly smooth. Add the eggs to the avocados, stir to combine, add the fresh chopped herbs, celery, relish, green onion, lemon juice, salt & pepper. Mix everything together.
- 3. Garnish with extra chopped dill, fresh cracked
pepper, everything bagel seasoning and green onions. - 4. Serve immediately at room temperature, or chill and
serve cold on its own or on your favorite bread.