Paleo Avocado Egg Salad

Total time32 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

6 large eggs
2 ripe avocados, halved and pitted
2 tbsp avocado-oil mayo
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Mayo Made With Avocado Oil, 12 fl oz
Hellmann's Purely 100% Avocado Oil Mayonnaise
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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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