Dairy Free Egg Salad with Avocado

Total time32 min

Prep time15 min

Cook time12 min

Creamy mashed avocado stands in for the usual mayo here, giving this egg salad a rich, silky texture without any dairy at all. Hard-boiled eggs are chopped just right and folded in gently so you still get those satisfying bites of tender white and yolk. A splash of apple cider vinegar and a spoonful of Dijon add the tang this dish needs, while crisp celery and fresh chives and parsley keep every forkful bright and herby. A dusting of smoked paprika rounds things out with a little warmth and color. Piled into crisp butter lettuce leaves, it's a light, satisfying lunch that comes together in under thirty minutes. This one's an easy, reliable option for a dairy free kitchen, no special planning required.

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Ingredients

4 servings

8 large eggs
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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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