Step 1

In a medium saucepan over high heat, bring water to a boil then gently add the eggs. Boil eggs for 10-12 minutes. Once done, immediately place the eggs in ice water for 10 minutes and then peel the eggs. After peeling the eggs, dice them into chunky pieces with a knife.

Step 2

While eggs are boiling and cooling, go ahead and chop the herbs & vegetables.

Step 3

In a large mixing bowl, add the avocados and mash with a fork until fully broken down. Then, add all remaining avocado egg salad ingredients and stir until fully combined.

Step 4

Serve with gluten free bread, crackers, lettuce wraps, etc. This egg salad will stay fresh in the refrigerator for 3-4 days.