A quick and creamy Avocado Egg Salad made with fresh herbs, lemon, and a touch of mayo — perfect for a healthy, gluten-free meal.

Scale

1 large avocado

6 large hard-boiled eggs cut into ½-inch pieces

2 tablespoons mayonnaise

2 tablespoons lemon juice (from 1 lemon)

1 tablespoon chopped fresh dill

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

½ teaspoon salt (plus more to taste)

¼ teaspoon black pepper (plus more to taste)

1. Pit and peel the avocado, mash until smooth.

2. Add mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper.

3. Stir until just combined, then gently fold in chopped eggs.

4. Serve immediately with toast, crackers, or enjoy by the spoonful!

Best served fresh but can be stored in an airtight container for up to 2 days. Add extra lemon juice to maintain color.

Keywords: Avocado Egg Salad, Healthy Egg Salad, Vegetarian Lunch, Gluten Free Recipe, Creamy Avocado Mayo