High Fructose Corn Syrup Free Herb Egg Salad
Total time37 min
Prep time15 min
Cook time12 min
4.6(28)
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Learn more →Ingredients
4 servings
- 6 large eggs
- 1 ripe avocado, pitted and scooped
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp garlic powder
- salt and pepper, to taste
For serving
- butter lettuce leaves or cucumber slices, for serving (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 sit for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel and roughly chop into ½-inch pieces.
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