Paleo Egg Salad with Avocado

Total time32 min

Prep time15 min

Cook time12 min

Creamy mashed avocado stands in for the usual heavy mayo here, tossed with a bright hit of apple cider vinegar, olive oil, and Dijon until it turns lush and spoonable. Soft-boiled eggs get folded in with plenty of texture left intact, then crisp celery, chives, and parsley bring color and crunch to every bite. A dusting of smoked paprika adds a subtle warmth that plays perfectly against the cool, creamy base. Spooned into crisp butter lettuce cups and finished with a scatter of fresh dill, it's a light, satisfying lunch that needs nothing more. Simple, whole ingredients and clean technique make this one an easy, reliable choice for a Paleo kitchen.

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Ingredients

4 servings

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic 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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