The Best Avocado Egg Salad

INGREDIENTS

2 avocados
8 eggs
a handful of dill
a handful of parsley
juice of one lemon
a pinch of salt
a drizzle of olive oil (as needed)

INSTRUCTIONS

Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

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