Creamy Avocado Egg Salad

The creamy, dreamy delight of avocado egg salad brings together the rich, buttery texture of ripe avocados and the satisfying heartiness of hard-boiled eggs. Picture this: a spoonful of vibrant green goodness that dances on your taste buds, delivering hints of lemony freshness and a sprinkle of saltiness that leaves you craving more. zesty Tex Mex chicken salad refreshing chicken taco salad.

Back when I was a clueless college student, I whipped up this avocado egg salad for a potluck. Little did I know that my culinary masterpiece would steal the spotlight and earn me the title of “Avocado Whisperer” among my friends. For more inspiration, check out this Avocado Feta Toast recipe.

I once brought this dish to a family picnic; my cousin even asked if I could cater his wedding!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Choose avocados that yield slightly to pressure for perfect creaminess; they should feel like they’re giving you a hug.
• Hard-Boiled Eggs: Use fresh eggs; boil them until firm but tender—around 9-12 minutes usually does the trick.
• Lemon Juice: Freshly squeezed lemons provide brightness; avoid bottled juice unless you’re feeling lazy.
• Red Onion: Finely diced red onion adds crunch and flavor; sweet varieties work best to prevent overpowering the other ingredients. sweet cornbread poppers.
• Fresh Herbs: Chopped dill or parsley enhances freshness; feel free to experiment with whatever herbs you have on hand.
• Salt and Pepper: Essential seasonings that will elevate every flavor note in your salad; don’t be shy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: let’s prep those eggs. Hard-boil your eggs by placing them in a pot and covering them with cold water. Bring it to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let it sit for about 9-12 minutes before plunging them into an ice bath for quick cooling.

Now it’s time for some avocado magic! Cut open your ripe avocados and scoop out the green goodness into a mixing bowl. Mash them gently with a fork until they reach your desired level of creaminess. I like mine smooth but still with some chunky bits for texture.

Next up, add those hard-boiled eggs! Peel them after they’ve cooled completely and chop them roughly before tossing them into the bowl with the avocado mash. The contrast between creamy avocado and hearty eggs is simply divine.

Let’s bring some zing! Squeeze in fresh lemon juice to keep everything bright and vibrant while also preventing browning. Add finely chopped red onion for crunch and season generously with salt and pepper to taste, this is where personal preference shines!

Finally, fold in your fresh herbs gently into the mixture until just combined. Be careful not to over-mix—you want those herbs intact to add bursts of flavor throughout each bite.

Serve this delicious avocado egg salad on whole grain bread for sandwiches, atop crunchy lettuce leaves as wraps, or even on its own as a delightful snack! Enjoy every creamy bite while basking in the glory of your culinary prowess!

Perfecting the Cooking Process

Start by boiling eggs for 10-12 minutes. While they cool, mash avocados and mix in seasonings. This sequence saves time and ensures perfect flavor blending.

Add Your Touch

Feel free to swap out ingredients! Try Greek yogurt instead of mayonnaise, add diced tomatoes or even sprinkle in some red pepper flakes for extra kick.

Storing & Reheating

Store your Avocado Egg Salad in an airtight container in the fridge for up to three days. Avoid freezing as the texture won’t hold well after thawing.

Making this Avocado Egg Salad always reminds me of that sunny picnic with friends last summer. Caprese melon salad Everyone raved about how delicious it was, and I felt like a culinary rockstar!

FAQ

Can I prepare Avocado Egg Salad ahead of time?

Yes, prepare it a few hours in advance for flavors to meld beautifully.

What can I substitute for mayonnaise in this recipe?

Greek yogurt or sour cream are great alternatives that add creaminess.

How can I make my salad spicier?

Add diced jalapeños or a dash of hot sauce for an extra kick!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Avocado Egg Salad

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• Author: Jennifer
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Avocado Egg Salad is a creamy and delicious dish that perfectly balances the rich texture of ripe avocados with hearty hard-boiled eggs. Enhanced with vibrant lemon juice and fresh herbs, this versatile salad can be enjoyed in sandwiches, wraps, or as a refreshing snack on its own. Quick to prepare, it’s ideal for busy weeknights and gatherings alike.

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Ingredients

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• 2 ripe avocados
• 4 hard-boiled eggs
• 2 tbsp lemon juice (freshly squeezed)
• 1/4 cup red onion (finely diced)
• 2 tbsp fresh herbs (dill or parsley, chopped)
• Salt and pepper to taste

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Instructions

1. Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 10 minutes before cooling in an ice bath.
2. Cut open the avocados and scoop the flesh into a mixing bowl. Mash until desired creaminess is reached.
3. Peel and roughly chop the cooled hard-boiled eggs before adding them to the avocado mash.
4. Squeeze in the lemon juice, add diced red onion, and season with salt and pepper. Mix gently.
5. Fold in fresh herbs until just combined.
6. Serve immediately on whole grain bread or lettuce leaves.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 2g
• Sodium: 340mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 186mg