Deliciously Light Avocado Egg Salad

Deliciously Light Avocado Egg Salad


  • avocados
  • 8 eggs
  • a handful of dill
  • a handful of parsley
  • juice of one lemon
  • salt & pepper
  • olive oil


  1. Cover the eggs with water in a pan. Bring to a boil, turn heat off, cover and rest for about 10 minutes.
  2. Run under cold water and break off the shells. Cut the eggs into small cubes.
  3. Mash the avocados in a bowl with the back of a large wooden spoon until smooth.
  4. Mix the eggs with the avocados, herbs, lemon juice, salt, pepper and olive oil.
  5. Serve immediately at room temperature, or refrigerate and serve cold.

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