- 2
4.4/5
(31 Votes)
Ingredients
- 1 medium 1 medium avocado, pitted and peeled
- 2 tablespoons 2 tablespoons (30 ml) mayonnaise, or Greek yogurt
- 1 1/2 teaspoons 1 1/2 teaspoons (7 ml) lemon juice
- 4 4 hard-cooked eggs, peeled and chopped
- 1 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon 1 tablespoon (15 g) finely chopped chives, parsley or dill
- Salt and black pepper, to taste
Preparation
Step 1
1. Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper.
Egg salad is best eaten the same day as making.