Let me tell you a little story about the first time I made this Avocado Egg Salad. It was a sunny Saturday afternoon, and I had some avocados on the brink of becoming overly ripe, and I thought, “Why not whip up a quick and healthy lunch?” I’ve had my share of egg salad disasters before, but this time, I was determined to nail it! To my surprise, the creamy avocado paired so beautifully with the eggs that I could hardly believe how tasty it turned out! I ended up making a few tweaks, like adding dill and seasoning to give it that extra pop. It was a total hit! So, let’s dive right into making our own Avocado Egg Salad!
Avocado Egg Salad
Ingredients
- 4 large eggs
- 1 ripe avocado a must for that creamy goodness
- 1 tablespoon mayo or Greek yogurt for a lighter option
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- Salt and pepper to taste
- Juice of 1/2 lemon to keep things bright and fresh
- A pinch of garlic powder optional but oh-so-tasty!
- Greens lettuce, spinach or bread for serving
- Substitutions? Absolutely:
- Swap mayo for avocado oil if you want to keep it dairy-free.
- If you’re out of dill parsley or chives will work just fine.
- Other herbs are cool too—try cilantro for a fresh twist!
Instructions
- Boil the eggs: Fill a saucepan with water and bring it to a boil. Gently add the eggs, and let them cook for about 10 minutes. Once done, transfer them to an ice bath (cold water) to cool off. This makes peeling easier!
- Prep the avocado: While the eggs are cooling, cut your avocado in half, remove the pit, and scoop the lovely green goodness into a bowl. Mash it up with a fork until it’s nice and creamy.
- Mix it up: Chop the cooled boiled eggs (you can chop them as coarsely or finely as you like) and add them to the mashed avocado.
- Add the flavor: Toss in the mayo, Dijon mustard, chopped dill, lemon juice, garlic powder (if using), and a sprinkle of salt and pepper. Mix everything together until it’s wonderfully combined.
- Taste it: This is the fun part! Give it a little taste and adjust the seasoning if necessary. Want it creamier? Add more mayo. Love dill? Go for it!
- Serve it up: You can enjoy this delicious Avocado Egg Salad on its own, or pile it onto greens, scoop it onto whole-grain bread, or serve with crunchy crackers. The choice is yours!
Nutritional Information
| Calories | Protein | Fat | Carbohydrates | Fiber |
|---|---|---|---|---|
| 210 | 9g | 15g | 12g | 7g |
5 Tips for This Recipe
- Make sure your avocado is perfectly ripe for the best flavor and texture.
- Adjust the mayo and mustard levels to your personal taste—it’s your salad after all!
- Feel free to add some chopped red onion or celery for an extra crunch.
- Try adding a splash of hot sauce if you’re feeling spicy!
- This salad is super versatile; it tastes great on toast, in wraps, and even in lettuce cups!
5 FAQs for This Recipe
- Can I make this ahead of time? Yes! Just store it in an airtight container in the fridge. It’ll be good for about 2 days.
- Is this recipe gluten-free? Absolutely! It’s made with wholesome ingredients.
- What if I don’t like mayo? You can leave it out or substitute with Greek yogurt or avocado oil.
- Can I freeze this? While it’s best fresh, you can freeze the egg salad without avocado and add that in later when you thaw it.
- What else can I add? Chopped pickles, cucumbers, or even a sprinkle of paprika makes for a tasty twist!
5 Storage Tips
- Store in an airtight container to keep it fresh.
- Label your container with the date to ensure freshness.
- Stash it in the fridge and enjoy it within 2 days for the best taste.
- For longer storage, consider making the egg salad without avocado and adding that fresh later!
- Keep it away from light to prevent the avocado from browning quickly.
5 Common Cooking Mistakes
- Overcooking the eggs makes for a rubbery texture, so stick to 10 minutes for perfect hard-boiled eggs!
- Using avocados that aren’t ripe will lead to a bland salad, so make sure they’re soft to the touch.
- Not seasoning enough can leave the salad tasting flat, so give it some love with salt and pepper.
- Mixing too vigorously can mush up the eggs or avocado too much, so be gentle when combining.
- Skipping the lemon juice can cause the avocado to brown quickly—don’t forget that zing!
Final Thoughts
Making Avocado Egg Salad turned out to be a fun and delicious experience! I loved how simple the recipe was, yet packed with flavor and nutrition. The combination of smooth avocado, protein-rich eggs, and delicious seasonings created a dish that I just can’t help but rave about.
It’s super versatile, allowing us to mix and match ingredients based on what we have on hand or our mood. Plus, the fact that it comes together in under 20 minutes makes it a perfect recipe for those busy days when we still want something healthy and tasty.
If you give this recipe a go, I hope it becomes a favorite of yours, just like it has for me. Happy cooking, and enjoy every bite!
