Avocado Egg Salad

$- 4 large hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt or mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 cup red onion - 1/4 cup fresh cilantro or dill - Salt and pepper to taste - Pinch of red pepper flakes To make a tasty avocado egg salad, you need some key ingredients. First, hard-boiled eggs add protein and texture. I like using four large eggs for a good mix. Next, choose a ripe avocado. It should be soft but not too mushy. This will give the salad its creamy base. Greek yogurt or mayonnaise brings moisture and flavor. I recommend Greek yogurt for a tangy twist. You’ll need two tablespoons. Dijon mustard adds a nice kick. Just one tablespoon will do the trick. Don’t forget the lemon juice! It brightens the whole dish. One tablespoon is perfect. For optional ingredients, consider adding red onion and fresh herbs. These add crunch and freshness. I suggest a quarter cup of each. Season with salt and pepper to taste. If you like a little heat, a pinch of red pepper flakes works well. For the full recipe, check out the details in the next section. Boiling the eggs Start with a pot of water. Place the eggs inside and turn on the heat. Bring the water to a boil. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for about 12-14 minutes. This method helps cook them just right. Cooling and peeling the eggs After the time is up, carefully move the eggs to an ice bath. Let them cool for a few minutes. Once they are cool, tap each egg gently on the counter. Peel the shells off under running water if needed. Chop the eggs into small pieces for your salad. Mashing the avocado Grab a ripe avocado and cut it in half. Remove the pit and scoop the flesh into a bowl. Use a fork to mash it up. Aim for a creamy but slightly chunky texture. This gives your salad a nice mouthfeel. Combining all ingredients Add the chopped hard-boiled eggs to the mashed avocado. Then, mix in two tablespoons of Greek yogurt or mayonnaise. Next, add one tablespoon of Dijon mustard and one tablespoon of lemon juice. Stir everything until it is well blended. Adding flavorings Now it's time to add some flavor. Fold in 1/4 cup of finely chopped red onion. Also, add 1/4 cup of fresh herbs like cilantro or dill. Season with salt and pepper to taste. If you like some heat, sprinkle in a pinch of red pepper flakes. Mix gently so you don't mash the eggs too much. Chilling the salad For the best taste, chill the salad in the fridge for at least 30 minutes. This waiting time helps the flavors blend together. Presentation tips When you are ready to serve, think about how to make it look nice. Serve your egg salad on a bed of lettuce leaves or in a halved avocado. Add extra herbs or a sprinkle of paprika for color. This makes your dish look even more inviting. For the complete recipe, check out the Full Recipe section. To get the right creaminess, mash the avocado until it's smooth but still chunky. This mix gives a great mouthfeel. If you over-mix, the eggs can turn mushy. Be gentle when you fold in the eggs. Just mix until everything is combined, and you’ll keep those nice egg pieces. Spices can add a kick to your salad. I like to add a pinch of red pepper flakes for heat. If you want more flavor, try adding minced garlic or lemon zest. Both will brighten the dish and give it a fresh taste. You can serve this salad in many fun ways. Spread it on toast for breakfast or lunch. Lettuce wraps are also a great choice for a low-carb option. You can even use it as a filling for sandwiches or wraps. Just think of how colorful and tasty it will look! For the full recipe, check out the details above. {{image_2}} You can change the flavor of your avocado egg salad by using different dressings. Try using Greek yogurt instead of mayonnaise. It adds a nice tang. If you want a richer taste, stick with mayonnaise. You can also mix in vinaigrettes. A dash of balsamic or apple cider vinaigrette can bring a new layer to your salad. If you want a vegan option, swap the eggs for chickpeas. Mash them up just like the avocado. It gives a hearty texture and adds protein, too. You can also add more veggies. Bell peppers or spinach can add freshness and color to your salad. Just chop them fine and mix them in. How you serve your salad matters! Try serving it in avocado halves. This makes for a fun and pretty dish. You can also use a bowl or lettuce leaves. Lettuce wraps make a great, light option for lunch. Just scoop the salad into the leaves and enjoy. To keep avocado egg salad fresh, store it in an airtight container. This helps prevent air from getting in and causing browning. Place a piece of plastic wrap directly on the surface of the salad before sealing the lid. This extra layer can help maintain creaminess. Can you freeze avocado egg salad? No, it’s not a good idea to freeze this salad. The avocado will turn brown and mushy when thawed. Instead, focus on keeping it fresh in the fridge. How to thaw and use? Since freezing isn’t an option, I recommend using any leftovers within a few days. This ensures you enjoy its best taste and texture. I recommend eating avocado egg salad within 3 to 5 days. This timeline keeps your meal safe and tasty. Signs of spoilage include an off odor, discoloration, or a watery texture. If you see any of these signs, it’s best to throw it out. For the full recipe, check the earlier sections. To make hard-boiled eggs perfectly, I start with fresh eggs. I place them in a pot and cover them with water. I bring the water to a boil. Once boiling, I cover the pot and turn off the heat. I let them sit for about 12-14 minutes. After that, I transfer them to an ice bath. This cools them quickly and makes peeling easy. Yes, you can use pre-packaged hard-boiled eggs. They save time and are convenient. Just make sure to check the expiry date. These eggs should be fresh and safe for use. However, I prefer making them at home for better taste. You can add many things to boost nutrition. Try including chopped spinach, kale, or arugula. These greens add vitamins and fiber. You can also add nuts for healthy fats. Chopped celery gives a nice crunch too. Avocado egg salad lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. If the avocado turns brown, it’s still safe to eat. Just give it a stir to mix in the flavors. Yes, avocado egg salad is low-carb and keto-friendly. Eggs and avocado are both low in carbs. This salad is high in healthy fats, which is great for a keto diet. You can enjoy it without worry! For the full recipe, check out the Creamy Avocado Egg Salad. Avocado egg salad is a tasty mix of eggs and avocado. You learned how to make it and add your favorite flavors. With optional ingredients and variations, you can make it your own. Remember to chill it before serving for the best taste. Store it well to keep it fresh and enjoy it over several days. This dish is easy to adapt, so have fun experimenting with new ideas!$

Discover the deliciousness of creamy avocado egg salad, a perfect blend of flavors that everyone will love! With just a few simple ingredients, including hard-boiled eggs and ripe avocado, this easy recipe is not only quick to make but also nutritious. Ideal for lunch or a light snack, it's sure to impress your family and friends.

Print Recipe Pin Recipe

Ingredients

4 large eggs, hard-boiled

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayonnaise for a richer flavor)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro or dill, chopped

Salt and pepper to taste

Optional: a pinch of red pepper flakes for heat

Instructions

Prepare the Eggs: Start by placing the eggs in a pot of water and bringing them to a boil. Once boiling, cover with a lid and remove from heat. Let them sit for about 12-14 minutes. Then transfer to an ice bath to cool. Once cooled, peel the eggs and chop them into small pieces.

Mash the Avocado: In a large mixing bowl, use a fork to mash the ripe avocado until creamy but still slightly chunky.

Combine Ingredients: Add the chopped hard-boiled eggs to the mashed avocado. Then, mix in Greek yogurt, Dijon mustard, and lemon juice until everything is well incorporated.

Add Flavorings: Gently fold in the finely chopped red onion and fresh herbs of your choice. Season with salt, pepper, and red pepper flakes if using. Mix everything until combined but avoid mashing the eggs too much.

Chill and Serve: For enhanced flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the egg salad on a bed of lettuce leaves or in a halved avocado for a beautiful presentation. Garnish with additional herbs or a dusting of paprika for extra color.