Avocado Egg Salad

This recipe is a healthier version of the classic egg salad using fresh avocado, olive oil, and lemon to substitute for mayonnaise. Packed with protein and healthy fats, this recipe makes the perfect lunch or midday snack. Serve over a bed of lettuce, with Simple Mills crackers, or on toasted gluten-free bread. Enjoy!

Avocado Egg Salad

Packed with protein and healthy fats, this recipe makes the perfect lunch or midday snack.

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Prep Time 5 minutes mins

Servings 3

Ingredients

  

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• 6 Hard Boiled Eggs, Chopped
• 1 Large Avocado
• 2 tbsp Chopped fresh Dill
• 2 tbsp Dill relish (no sugar)
• 2 tsp Lemon Juice
• 1 tsp Olive Oil
• 1 tsp Kosher Salt

Instructions

 

• Smash the avocado with a fork into a bowl.
• Add the rest of the ingredients and mix until well combined.
• Garnish with extra fresh herbs or everything but the bagel seasoning.

Created by Chef Carrie Dearden