Avocado Egg Salad
This Avocado Egg Salad is a creamy and nutritious dish that combines the richness of ripe avocados with protein-packed eggs. Perfect for sandwiches, wraps, or on its own, this salad is both satisfying and easy to prepare.
Equipment
- 1 mixing bowl
- 1 fork
- 1 knife
- 1 cutting board
- 1 serving dish
Ingredients
- 4 large eggs Hard boiled and chopped.
- 2 ripe avocados Mashed until creamy.
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup red onion Finely chopped.
- ¼ cup celery Finely chopped.
- to taste salt
- to taste pepper
- as desired fresh herbs Such as dill or parsley for garnish.
Instructions
- Start by hard boiling the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit in hot water for about 10-12 minutes. Afterward, transfer them to an ice bath to cool. Once cool, peel and chop the eggs into small pieces.
- Halve the avocados and remove the pits. Scoop the flesh into a mixing bowl and mash it with a fork until creamy, leaving some chunks for texture.
- Add the mayonnaise, Dijon mustard, lemon juice, chopped red onion, and chopped celery to the mashed avocado. Stir to combine.
- Gently fold the chopped eggs into the avocado mixture. Be careful not to over-mix so you don't break up the egg too much.
- Season with salt and pepper to taste. If using, stir in fresh herbs for added flavor.
- Serve the avocado egg salad on toasted bread, in lettuce wraps, or on a bed of greens. Enjoy immediately or chill in the refrigerator for up to 2 hours before serving.
Notes
For added flavor, consider incorporating spices like paprika or cayenne pepper.
This salad can be stored in an airtight container in the refrigerator for up to a day, but it is best enjoyed fresh.