Avocado Egg Salad Recipe
Introduction
This creamy avocado egg salad is a fresh and flavorful twist on the classic. Combining ripe avocado with hard-boiled eggs and fresh herbs makes for a deliciously satisfying dish perfect for sandwiches, toast, or as a snack on its own.
Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Step 1: Pit and peel the avocado, then cut it into four quarters. Place into a large bowl and mash with a potato masher or fork until smooth.
- Step 2: Add the chopped hard-boiled eggs, mayonnaise, lemon juice, dill, parsley, chives, salt, and black pepper to the mashed avocado. Stir gently until just combined, being careful not to overmix.
- Step 3: Serve immediately with toast, crackers, or enjoy it by the spoonful.
Tips & Variations
- Use ripe but firm avocados for the best texture and flavor.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
- Substitute Greek yogurt for mayonnaise to lighten the salad.
- Try adding diced celery or red onion for extra crunch.
Storage
Store any leftover avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado can brown, press a piece of plastic wrap directly onto the surface before sealing to minimize discoloration. Stir gently before serving. It’s best enjoyed fresh, but you can briefly re-chill before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, but it’s best to prepare it no more than a day ahead to prevent the avocado from browning and the salad from becoming watery.
Is this salad suitable for meal prep?
It can be included in meal prep if you consume it within 1 to 2 days and store it properly sealed. Consider packing it separately from bread or crackers to avoid sogginess.
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Avocado Egg Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This creamy and refreshing Avocado Egg Salad combines ripe avocado with hard-boiled eggs and fresh herbs for a nutritious and flavorful twist on traditional egg salad. Perfect as a quick snack or light meal, it pairs beautifully with toast, crackers, or veggies.
Ingredients
Salad Ingredients
- 1 large avocado
- 6 large hard-boiled eggs, cut into ½-inch pieces
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Mash the avocado: Pit and peel the avocado, then cut it into four quarters. Place the pieces into a large bowl and mash them with a potato masher or fork until smooth and creamy.
- Add remaining ingredients: To the mashed avocado, add mayonnaise, lemon juice, chopped dill, parsley, chives, salt, and black pepper. Stir gently until just combined, taking care not to overmix to maintain a nice texture.
- Serve: Enjoy the avocado egg salad right away with toast, crackers, or simply by the spoonful for a quick, satisfying bite.
Notes
- Ensure the eggs are cooked and cooled properly before chopping for best texture.
- Adjust seasoning with extra salt and pepper according to taste.
- For a dairy-free option, choose mayonnaise made without dairy.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day; the avocado may brown slightly.
- Add chopped celery or green onions for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (eggs should be pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: avocado egg salad, healthy egg salad, avocado recipes, easy salad, gluten free salad, low carb salad
