Ingredients
- ▢3 large eggs
- ▢1 large avocado, pitted, peeled and chopped
- ▢2 teaspoons fresh lemon juice
- ▢2 tablespoons plain Greek yogurt, or mayonnaise
- ▢1 teaspoon Dijon mustard, or yellow mustard
- ▢3 green onions, white and light green parts only, chopped
- ▢1 tablespoon chopped fresh chives
- ▢1 teaspoon chopped fresh dill, optional
- ▢salt and black pepper, to taste
Instructions
- Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
- Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
- Place the chopped avocado in a medium mixing bowl. Add the lemon juice and gently toss with the avocado.
- Chop the eggs and add them to the mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, green onion, chives and dill (if using). Stir and season to taste with salt and pepper.
- Serve avocado egg salad in a sandwich or wrap, on toasted bread, in lettuce wraps, or as desired.
