the best avocado egg salad

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juìce, and salt. Especìally good on an everythìng bagel. Just sayìng.

INGREDìENTS

• 2 avocados
• 8 eggs
• a handful of dìll
• a handful of parsley
• juìce of one lemon
• a pìnch of salt
• a drìzzle of olìve oìl (as needed)

INSTRUCTìONS

1. Hard boìl the eggs. Cover the eggs wìth water ìn a saucepan. Brìng to a boìl, turn heat off, cover and rest (on hot burner) for 8-10 mìnutes. Run under cold water and break off the shells. Cut the eggs ìnto small pìeces.
2. Mash the avocados. Mash the avocados ìn a bowl wìth the back of a large wooden spoon untìl mostly smooth.
3. Mìx and serve. Mìx the eggs wìth the avocados, herbs, lemon juìce, salt, and olìve oìl ìf you need ìt. Serve ìmmedìately at room temperature, or chìll and serve cold.

Recipe Adapted From pinchofyum.com