1 tablespoon finely chopped chives, parsley or dill
Salt and black pepper, to taste
Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste.
(Egg salad is best eaten the same day as making).
ADAM AND JOANNE’S TIPS
To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did not include any bread in the calculations.
You can find complete recipes of this Easy Avocado Egg Salad Recipe in inspiredtaste.net