Creamy Avocado Egg Salad (No Mayo!): Your New Go-To High-Protein Lunch

👩‍🍳 Instructions

1. 1

   Prepare your hard-boiled eggs: Place eggs in a pot of cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes. Peel and chop the cooled eggs into a medium dice.
2. 2

   In a medium mixing bowl, combine the chopped hard-boiled eggs. Halve the ripe avocados, remove the pits, and scoop the flesh into the bowl with the eggs. Use a fork to gently mash the avocado until creamy, leaving some small chunks for texture.
3. 3

   Add the finely chopped red onion, fresh lemon juice, chopped fresh cilantro or dill, Dijon mustard, and garlic powder to the bowl.
4. 4

   Season generously with salt, freshly ground black pepper, and an optional pinch of red pepper flakes. Mix all ingredients gently until well combined and the eggs are coated in the avocado mixture.
5. 5

   Taste the salad and adjust seasonings as desired, adding more lemon juice, salt, or pepper if needed. Serve immediately or chill briefly before serving.