Avocado Egg Salad
 

Avocado Egg Salad

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Swapping an avocado for mayonnaise gives this egg salad a lighter taste and you can't even taste the avocado! We love the pretty green color, too.

SERVING SIZE

a crowd

INGREDIENTS

6 eggs, hard boiled

1 tablespoon parsley, minced

1/2 shallot, peeled and chopped

1 avocado, peeled and cubed

1/2 lemon, juiced (approximately 1 tablespoon juice)

1 tablespoon Wilder Classic Mustard (or Dijon)

salt and pepper to taste

baguette

lettuce (butter or romaine)

 

INSTRUCTIONS

Shop our: olive oil, eggs, mustard, organic produce farm boxes

See our blog on how to get the perfect hard boiled egg if you need a refresher.

Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado. Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.

Cut the baguette into slices and toast if desired. Tear the lettuce into pieces and place on top of the baguette slices, along with a spoonful of the egg salad. Garnish with more parsley if desired. Dig in!

  PRINT VERSION

vegetable plate

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