These Egg Salad Avocado Boats are perfect for lunch or even as a snack if you’re looking for something delicious, filling, low-carb and nutritious.
Yield: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Ingredients
4 hard-boiled eggs, chopped
2 Tbsp mayo
1/2 tsp dry dill or 2 tsp fresh dill
1 Tbsp finely chopped pickle
1 tsp Dijon Mustard
pinch of salt
1/4 tsp pepper
1/2 tsp turmeric
2 avocados, halved and skin removed
Instructions
1. Bring water to boil, add eggs gently with a strainer or something other than your bare hand. Cover and boil for 13 minutes.
2. Place eggs under cold, running water for a minute. Once the eggs are cool enough to handle, peel under cold water and set aside to further cool. This method will give you easy-to-peel eggs every time!
3. In a medium bowl, combine, mayo, mustard, dill, chopped pickle, salt, pepper and turmeric.
4. If you haven’t chopped your eggs yet, do so and add them to the bowl and incorporate well with the mayo mixture.
5. Cut your avocado in half and using a knife, carefully remove the pit. Using a spoon, gently scoop the avocado flesh out and set on a plate. (Tip: To ensure that your avocado stays nice and green, feel free to use a few drops of lemon and gently rub over the avocado).
6. To assemble, scoop some of the egg salad on the avocado. You can serve it over greens or with fresh tomatoes.
