Pregnancy Friendly Herb Egg Salad

Total time37 min

Prep time15 min

Cook time12 min

4.6

(28)

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Ingredients

4 servings

6 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 ripe avocado, pitted and scooped
2 tbsp mayonnaise
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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