Anti Inflammatory Egg Salad with Avocado
Total time32 min
Prep time15 min
Cook time12 min
4.6(21)
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Learn more →Ingredients
4 servings
- 8 large eggs
- 2 ripe avocados, halved, pitted, and flesh scooped out
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 3 stalks celery, finely diced
- 3 tbsp fresh chives, thinly sliced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 8 large butter lettuce leaves, for serving
- 1 tbsp fresh dill, roughly chopped (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 heat, cover, and let stand for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells are cold to the touch. Peel the eggs and roughly chop them into bite-sized pieces.
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