Avocado Egg Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1 ripe avocado
02 -
1 tablespoon freshly squeezed lemon juice
03 -
1/2 teaspoon sea salt, or to taste
04 -
1/4 teaspoon black pepper
05 -
2 tablespoons chopped fresh herbs (dill, cilantro, or basil)
06 -
1 tablespoon minced red onion or shallot
07 -
2 tablespoons avocado oil mayonnaise or Greek yogurt
08 -
1 teaspoon Dijon mustard
→ Main Ingredients
09 -
6 eggs
# Instructions:
01 -
Place the trivet into the Instant Pot. Evenly space the eggs on the trivet, and pour 1 cup of water into the Instant Pot. Set to pressure cook for 5 minutes. When the cooking time is done, carefully release the pressure through the valve.
02 -
When the Instant Pot is safe to open, remove the eggs and place them into an ice bath to cool for 10 minutes. Next peel the eggs by gently cracking the shell all the way around and peeling it away.
03 -
In a medium sized bowl, mash the avocado with the lemon juice, salt, pepper, fresh herb of choice, onion, mayonnaise, and Dijon mustard.
04 -
Cut the peeled eggs into bite sized pieces and lightly stir them into the avocado mixture until combined.
05 -
Serve immediately, or keep in an airtight container for up to 2 days. Make sure the egg salad takes up most of the space in the container to prevent browning.
# Notes:
01 -
For best flavor, use fresh herbs like dill, cilantro, or basil.
02 -
Greek yogurt can be substituted for mayonnaise for a tangier, lower-fat option.