Avocado Egg Salad is a healthy twist on the classic egg salad recipe using creamy avocado. It's super tasty, nutritious and the perfect way to use up your hard boiled eggs. Makes a quick and easy low carb, keto, paleo Whole30 lunch or snack.
Cover the eggs with very hot tap water in a saucepan. Bring to a boil, turn the heat off, cover with the lid and remove from heat. Allow to sit for 18 minutes. Uncover and pour out hot water. Run under very cold water and allow to sit for 5-10 minutes until cool. Peel and chop.
In a large bowl, mash the avocado using a fork. Add chopped eggs and start with 1/2 tablespoons mayonnaise (yogurt or sour cream), 1/2 tablespoon mustard, and lemon juice and mix to combine. Season with salt, black pepper, and dill, to taste. You can add the remainder of the mayonnaise and dijon mustard if you prefer the egg salad more creamy.
Serve immediately at room temperature, or chill and serve cold.
Enjoy alone, scoop into lettuce wraps OR spread between two slices of keto / paleo bread with kale & cabbage slaw for an Avocado Egg Salad Sandwich