I was fascinated to find how easy it is to make this comfort food. Enjoy
Classic Egg Salad with Avocado Mayo
A creamy, simple egg salad made with hard-boiled eggs, fresh green onions, and avocado mayonnaise for a healthier twist on the classic. Perfect for sandwiches, wraps, or served on its own as a light lunch.
Ingredients
- 6 large eggs
- 2 stalks green onions
- 1/4 cup avocado mayonnaise
- to taste salt
- to taste black pepper
Instructions
- Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Peel the eggs under cool running water.
- Finely chop the peeled eggs and green onions.
- In a medium bowl, gently mash the chopped eggs with a fork until they reach your desired texture.
- Stir in the avocado mayonnaise until well combined. Season with salt and pepper to taste.
- Refrigerate the egg salad for at least 30 minutes to let the flavors meld before serving.
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