Avocado Egg Salad is a creamy and nutritious twist on the classic egg salad, combining rich avocados with protein-packed hard-boiled eggs.
This recipe is a match made in culinary heaven, offering a satisfying blend of flavors and textures that make it a go-to for healthy meals or quick snacks.
With its vibrant green hue and refreshing taste, it’s as appealing to the eyes as it is to the palate.
Whether you’re looking for a low-carb option, a sandwich filler, or a topping for crisp lettuce wraps, this versatile dish has got you covered.
Plus, it’s easy to whip up in just a few minutes, making it perfect for busy days.
Why You’ll Love This Avocado Egg Salad
- Nutritious and Healthy: Packed with heart-healthy fats from avocado and protein from eggs, this salad is as wholesome as it is delicious.
- Quick and Easy to Make: With minimal ingredients and simple preparation, you can have this dish ready in under 15 minutes.
- Versatile Usage: Enjoy it as a filling for sandwiches, wraps, or lettuce cups, or serve it on toast or alongside fresh veggies.
- Customizable: Add your favorite ingredients like fresh herbs, spicy jalapeños, or crunchy celery to make it your own.
- Diet-Friendly: Naturally low-carb and gluten-free, it fits seamlessly into keto and paleo diets.
Key Ingredients for Avocado Egg Salad
1. Eggs
Hard-boiled and peeled, these provide the protein base for the salad. Their creamy texture complements the avocado perfectly.
2. Avocados
Ripe and creamy, avocados add richness and a silky texture. Choose avocados that yield slightly when pressed for the best results.
3. Lemon or Lime Juice
Fresh citrus juice not only prevents the avocado from browning but also adds a bright, tangy flavor that balances the richness.
4. Mayonnaise or Greek Yogurt (Optional)
For an extra creamy consistency, a spoonful of mayo or yogurt enhances the texture. Greek yogurt is a great choice for a lighter, tangier twist.
5. Dijon Mustard
Adds a slight tang and depth of flavor, elevating the overall taste of the salad.
6. Seasonings
Salt, pepper, and a sprinkle of paprika bring out the flavors of the other ingredients.
7. Optional Add-Ins
- Herbs: Fresh parsley, dill, or cilantro for a burst of freshness.
- Veggies: Diced red onion, green onion, or celery for crunch.
- Spices: A pinch of cayenne pepper or chili flakes for a spicy kick.
How to Make Avocado Egg Salad
Step 1: Prepare the Ingredients
Hard-boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Drain and transfer them to an ice bath to cool, then peel and chop them.
Slice and scoop the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
Step 2: Mash and Mix
Mash the avocado: Use a fork to mash the avocado to your preferred consistency—smooth or chunky, depending on your preference.
Combine ingredients: Add the chopped eggs to the mashed avocado. Stir in lemon or lime juice, a dollop of mayonnaise or Greek yogurt (if using), Dijon mustard, and season with salt and pepper.
Step 3: Adjust the Flavors
Taste and adjust: Add more lemon juice, salt, or pepper if needed. If you prefer a little spice, sprinkle in paprika, cayenne pepper, or chili flakes.
Step 4: Serve
Serve immediately for the freshest flavor. Use it as a filling for sandwiches, wraps, or lettuce cups, or enjoy it on crackers, toast, or fresh veggies.
Tips for the Perfect Avocado Egg Salad
1. Choose the Right Avocados
Use ripe avocados that are slightly soft when pressed but not mushy. Overripe avocados can make the salad too mushy, while unripe ones will be hard to mash.
2. Perfect Hard-Boiled Eggs
For the best texture, hard-boil the eggs properly. Overcooked eggs can develop a rubbery texture, while undercooked ones won’t blend well with the avocado.
3. Prevent Browning
To keep the salad vibrant, always add lemon or lime juice. The acidity helps prevent the avocado from oxidizing and turning brown.
4. Adjust the Texture
Mash the avocado to your desired consistency before mixing it with the eggs. Leave it slightly chunky for a rustic feel or make it smooth for a creamier salad.
5. Customize the Flavor
Experiment with add-ins like fresh herbs (parsley, dill, or cilantro), a pinch of garlic powder, or diced red onion for extra flavor. For a spicy kick, add jalapeños or a dash of hot sauce.
6. Serve Fresh
Avocado egg salad is best enjoyed immediately after making. If you need to store it, press plastic wrap directly onto the surface to minimize exposure to air.
How to Serve Avocado Egg Salad
Avocado Egg Salad is incredibly versatile, making it perfect for various meals and occasions. Here are some serving ideas to inspire you:
1. As a Sandwich or Wrap Filling
Spread the salad between slices of whole-grain bread for a hearty sandwich.
Use it as a filling for tortillas or wraps, adding fresh lettuce, tomatoes, or shredded carrots for crunch.
2. On Toast
Top your favorite toast—sourdough, multigrain, or gluten-free—with a generous layer of the salad. Add a sprinkle of paprika or red pepper flakes for extra flavor.
3. In Lettuce Cups
For a low-carb option, spoon the salad into large lettuce leaves like romaine or butter lettuce.
4. As a Dip
Serve the salad as a dip alongside crackers, pita chips, or veggie sticks like celery, carrots, or cucumber.
5. Over a Salad Bowl
Use it as a topping for a fresh salad. Combine greens, cherry tomatoes, cucumbers, and shredded carrots, and place a scoop of avocado egg salad in the center.
6. As a Protein-Packed Snack
Enjoy it on its own as a quick and satisfying snack, especially post-workout or midday.
Conclusion
Avocado Egg Salad is the perfect blend of creamy, nutritious, and flavorful, making it a must-try recipe for anyone seeking a healthy and delicious meal or snack option.
Its quick preparation and versatility ensure it fits seamlessly into any busy lifestyle. Whether enjoyed as a sandwich, on toast, or in a low-carb lettuce wrap, this salad never disappoints.
Packed with protein, healthy fats, and a burst of fresh flavor, it’s sure to become a favorite in your recipe rotation.
So grab some ripe avocados and hard-boiled eggs, and give this easy, delightful dish a try. Your taste buds—and your body—will thank you!
Frequently Asked Questions (FAQs)
1. Can I make this recipe without mayonnaise?
Yes! You can substitute mayonnaise with Greek yogurt for a lighter option or skip it altogether if you prefer a pure avocado-based salad.
2. How do I keep the avocado from turning brown?
Adding fresh lemon or lime juice to the salad prevents oxidation, keeping the avocado bright and green. Storing it in an airtight container with plastic wrap pressed directly on the surface can also help.
3. Can I make this salad vegan?
Absolutely! Use crumbled tofu or chickpeas instead of eggs and adjust the seasoning. You can also skip the mayonnaise or use a vegan alternative.
4. How long can I store Avocado Egg Salad?
The salad is best consumed within 1-2 days. Keep it in an airtight container in the refrigerator, ensuring minimal air exposure to maintain freshness.
5. What can I add to customize the flavor?
You can mix in chopped herbs like parsley, dill, or cilantro for freshness, diced red onion for crunch, or a pinch of smoked paprika or cayenne for a smoky, spicy kick.
Avocado Egg Salad
Equipment
- 1 Pot: For boiling eggs
- 1 Bowl: For mixing the salad
- 1 Fork or Masher: For mashing avocado
- 1 Knife: For chopping eggs and avocado
- 1 Cutting Board: For preparation
- Measuring Spoons: For accurate seasoning
Ingredients
For the Salad:
- 4 large eggs hard-boiled and chopped
- 2 medium avocados ripe and mashed
- 1 ½ tablespoons lemon juice or lime juice
- 1 tablespoon mayonnaise or Greek yogurt optional
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika optional
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Optional Add-Ins:
- 1 tablespoon fresh parsley chopped
- 1 tablespoon red onion finely diced
- A pinch of chili flakes or cayenne for spice
Instructions
Step 1: Prepare the Eggs
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10 minutes.
- Transfer the eggs to an ice bath, allow them to cool, then peel and chop into small pieces.
Step 2: Prepare the Avocado
- Slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork until it reaches your desired consistency (smooth or slightly chunky).
Step 3: Combine Ingredients
- Add the chopped eggs to the mashed avocado.
- Stir in lemon juice, mayonnaise (if using), Dijon mustard, salt, pepper, and any optional add-ins.
- Mix gently until well combined.
Step 4: Adjust Seasoning
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Step 5: Serve
- Serve immediately on toast, in sandwiches, lettuce wraps, or as a dip with crackers or veggie sticks.
Notes
- Make It Dairy-Free: Skip the mayonnaise or use a plant-based alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly on the surface of the salad to minimize browning.
- Customizable Flavor: Add fresh herbs, diced veggies, or spices to create your unique twist.
- Egg-Free Version: Replace eggs with crumbled tofu or chickpeas for a vegan-friendly alternative.
