Ingredients
6 large eggs (Hard-boiled; use organic for richer flavor)
1 large ripe avocado (Preferably Hass; substitute with hummus for nut-free)
2 tablespoons lemon juice (Freshly squeezed; vinegar works as an alternative)
1 teaspoon Dijon mustard (Adds tang; yellow mustard for a milder flavor)
1/4 cup chopped red onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh herbs (Dill or parsley)
Instructions
Boil 6 large eggs in a pot of water for 10 minutes, drain, and let cool before peeling.
Mash the avocado in a large bowl until smooth and slightly chunky.
Mix in lemon juice, Dijon mustard, chopped red onion, and celery.
To the mixture, add the peeled and chopped hard-boiled eggs.
Stir gently to combine until the desired consistency is reached.
Season with salt and pepper evenly, then fold in fresh herbs and chives if desired.
Chill for at least 10 minutes (up to 2 hours) to meld flavors and prevent browning. Serve in lettuce wraps, on assemblies, or alongside mixed greens.
Notes
Use a ripe Hass avocado for the best texture and flavor.
For nut-free options, replace the avocado with 1/2 cup hummus.
Adjust lemon juice or vinegar to taste for acidity and browning prevention.
Servings can be customized with added vegetables or herbs: spinach, cucumber, or paprika for extra color and bite.
Store in an airtight container in the refrigerator for up to 3 days for optimal quality.
Pair with whole-grain bread, arugula, or quinoa for a balanced, complete dish.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Snacks
- Method: Boiling, Mixing
- Cuisine: American, Fusion
- Diet: Vegetarian, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1/4 of the recipe (per serving)
- Calories: 170
- Sugar: 1g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 280mg