Red Meat Allergy Friendly Herb Egg Salad

Total time37 min

Prep time15 min

Cook time12 min

Red Meat Allergy Friendly Herb Egg Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

6 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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!