Avocado Egg Salad
Total time32 min
Prep time15 min
Cook time12 min
4.9(14)
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Learn more →Ingredients
4 servings
- 6 large eggs
- 2 ripe avocados, halved and pitted
- 2 tbsp avocado-oil mayo
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- pinch of red pepper flakes (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 11 minutes.
- 2
Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and roughly chop.
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