Avocado Egg Salad is not just a dish; it’s a creamy, dreamy celebration of flavor and health that dances on your taste buds. Imagine the velvety texture of ripe avocados swirled with perfectly boiled eggs, all kissed by the subtle tang of lemon juice and the crunch of fresh herbs. rich and creamy pasta dish shrimp pasta for a complete meal Tell me, does that not make your heart flutter just a little? It’s like a hug from your favorite grandma but in salad form—warm, comforting, and utterly satisfying.
Now, let’s get real for a moment. The first time I made Avocado Egg Salad was during an impromptu brunch where I was determined to impress my friends. Spoiler alert: there was more avocado on my face than in the bowl! But as we dug into that luscious green goodness, laughter filled the air, and suddenly it didn’t matter who had egg on their shirt. perfect roasted vegetables This dish is perfect for brunches, picnics, or just when you want to feel fancy at home. Ready for an amazing flavor experience? Let’s dive in!
Why You'll Love This Recipe
- This Avocado Egg Salad is easy to prepare and takes only 15 minutes
- Its creamy texture and vibrant colors make it visually appealing on any table
- You can enjoy it as a sandwich filling or on crisp lettuce wraps for a healthy twist
- Packed with healthy fats and protein, it’s perfect for any meal of the day
I once made this dish for my family, and their raving reviews could be heard from miles away!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ripe Avocados: Choose avocados that yield slightly to pressure; they should be creamy but not mushy.
- Hard-Boiled Eggs: Use fresh eggs for better flavor; aim for about 4 large eggs.
- Fresh Lemon Juice: Freshly squeezed lemon adds brightness; bottled juice won’t pack the same punch.
- Dijon Mustard: Adds a tangy kick; adjust the amount based on your taste preference.
- Fresh Herbs (Dill or Chives): Fresh herbs elevate the flavor; choose ones you love!
- Salt and Pepper: Essential for seasoning; adjust according to your liking.
- Red Onion (optional): Finely chopped red onion adds crunch and sweetness if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Eggs: Start by boiling water in a medium saucepan. Gently add your eggs and let them cook for about 9-12 minutes until hard-boiled.
Cool Down the Eggs: Once cooked, transfer the eggs to an ice bath to cool quickly. This helps with peeling later.
Mash those Avocados!: In a mixing bowl, scoop out ripe avocados with a spoon. Mash them gently with a fork until smooth but still chunky—texture is key!
Add Flavorful Ingredients: Stir in fresh lemon juice, Dijon mustard, salt, pepper, and finely chopped red onion if using. Mix until well combined.
Add Hard-Boiled Eggs: Peel and chop your cooled eggs before gently folding them into the avocado mixture—be careful not to mash them too much!
Taste Test & Adjust!: Take a small spoonful to taste. Adjust seasoning or add more herbs if you desire! Enjoy immediately or chill for flavors to meld.
And voila! You now have a delightful Avocado Egg Salad ready to impress friends or simply indulge yourself! Enjoy each creamy bite as you bask in your culinary prowess. For more inspiration, check out this Baked Cranberry Turkey Sliders recipe.
This recipe is not just delicious but also quick to whip up any day of the week—perfect for busy schedules or lazy weekends alike!
You Must Know
- This Avocado Egg Salad is not just delicious; it’s a creamy, dreamy combination that elevates your lunch game
- The vibrant green of the avocado and the rich yellow yolk create a feast for the eyes too
- Plus, it’s packed with nutrients, making it a wholesome choice
Perfecting the Cooking Process
Start by boiling the eggs for about 10-12 minutes until firm. Meanwhile, mash ripe avocados in a bowl, add seasonings, and mix well for smoothness.
Add Your Touch
Feel free to spice things up! Add diced tomatoes or chopped herbs like cilantro or dill for extra flavor. A dash of lemon juice can also brighten things up.
Storing & Reheating
Store any leftover Avocado Egg Salad in an airtight container in the fridge for up to two days. Avoid reheating; it’s best enjoyed cold.
Chef's Helpful Tips
- To achieve the perfect texture, ensure your avocados are perfectly ripe but not overripe
- A little lemon juice prevents browning and adds zing
- When mixing, fold gently to keep some chunks of egg intact for delightful bites
Making this dish always reminds me of lazy summer picnics with my family. Everyone loved it, especially my little cousin who claimed it was “green ice cream”!
FAQ
What can I serve with Avocado Egg Salad?
Avocado Egg Salad pairs wonderfully with whole-grain bread or crispy lettuce wraps. savory potato salad recipe.
How long does this salad last in the fridge?
It stays fresh for about two days when stored properly in an airtight container.
Can I customize the spices in Avocado Egg Salad?
Absolutely! Feel free to experiment with different herbs and spices to suit your taste preferences.
Avocado Egg Salad
Avocado Egg Salad is a creamy, flavorful dish that combines ripe avocados and hard-boiled eggs for a satisfying meal. With a hint of lemon and fresh herbs, this salad offers a delightful balance of taste and nutrition. Perfect for brunches or light lunches, it takes just 15 minutes to prepare. Serve it on whole-grain bread or in lettuce wraps for a healthy twist. Enjoy the vibrant colors and rich flavors while nourishing your body with healthy fats and protein!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
- 2 ripe avocados (about 400g)
- 4 large hard-boiled eggs
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill or chives, chopped
- Salt and pepper to taste
- ¼ cup finely chopped red onion (optional)
Instructions
- Boil water in a medium saucepan. Gently add the eggs and cook for 10-12 minutes until hard-boiled.
- Transfer the eggs to an ice bath to cool before peeling.
- In a mixing bowl, mash the ripe avocados until smooth but still chunky.
- Stir in lemon juice, Dijon mustard, salt, pepper, and red onion if using.
- Peel and chop the cooled eggs, then gently fold them into the avocado mixture.
- Taste and adjust seasoning as desired. Enjoy immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 1g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
