Avocado Egg Salad
When it comes to easy, healthy meals that pack a punch of flavor, Avocado Egg Salad is a true champion. This creamy, delicious dish is not only satisfying but also incredibly versatile. Whether you’re looking for a quick lunch, a savory spread for your toast, or a refreshing snack, this avocado egg salad fits the bill perfectly. With the richness of avocados and the protein from eggs, it’s a powerhouse of nutrition that will keep you fueled throughout your day. Let’s dive into why this recipe deserves a spot in your meal rotation!
Why This Recipe is a Keeper
The beauty of Avocado Egg Salad lies in its simplicity and the healthy ingredients that come together effortlessly. It’s a fantastic way to incorporate healthy fats into your diet, thanks to the avocados, while the eggs provide a great source of protein. Plus, this recipe comes together in just a few minutes, making it ideal for busy weekdays or leisurely weekends. You’ll love the creamy texture, the subtle tang from the Greek yogurt and lemon juice, and the flavor boost from the Dijon mustard and green onions. This salad is both comforting and refreshing, making it a versatile staple for any meal.
Ingredient List
- 2 hard-boiled eggs, chopped
- 2 hard-boiled egg whites, chopped
- 2 small avocados, pitted and peeled
- 1 tablespoon plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1/4 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Gear Up: What to Grab
- Mixing bowl: For combining your ingredients.
- Fork: For mashing the avocados and mixing everything together.
- Cutting board: To chop your eggs and green onions.
- Measuring spoons: To ensure you’re adding the right amounts of yogurt, lemon juice, and mustard.
- Serving dish: To present your Avocado Egg Salad beautifully.
Avocado Egg Salad in Steps
Step 1: Prepare Your Ingredients
Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
Step 2: Mash the Avocados
In a mixing bowl, add the peeled avocados. Using a fork, mash them to your desired consistency. You can make it smooth or leave some chunks for added texture.
Step 3: Combine the Ingredients
To the mashed avocados, add the chopped hard-boiled eggs and egg whites. Then, mix in the Greek yogurt, fresh lemon juice, chopped green onion, and Dijon mustard. Use the fork to combine everything gently.
Step 4: Season to Taste
Sprinkle in salt and freshly ground black pepper, adjusting to your taste preferences. Remember, the flavors will develop as the salad sits, so don’t be afraid to taste and tweak as you go!
Step 5: Chill and Serve
For the best flavor, allow your Avocado Egg Salad to chill in the refrigerator for about 30 minutes. This lets the flavors meld beautifully. Serve it on whole-grain bread, with crackers, or enjoy it straight from the bowl!
Allergy-Friendly Swaps
- Greek yogurt: Substitute with a dairy-free yogurt alternative if you’re dairy-free.
- Dijon mustard: Use a yellow mustard or skip it altogether if you’re sensitive to mustard.
- Avocados: If allergic to avocados, consider using a similar creamy base like tahini or a nut butter (if no nut allergies).
- Green onions: Swap with chives or omit if you have a sensitivity to onions.
Little Things that Matter
When making your Avocado Egg Salad, consider these little tips that can make a big difference:
- Use ripe avocados for the best flavor and creaminess.
- Adjust the amount of lemon juice based on how tangy you like your salad.
- Mix in a pinch of garlic powder or fresh herbs like dill for an extra flavor kick.
- For a spicy twist, consider adding a dash of hot sauce or diced jalapeños.
Cooling, Storing & Rewarming
Your Avocado Egg Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best taste, enjoy it fresh! If the salad begins to brown, a bit of extra lemon juice can help revive its vibrant color. Rewarming is not recommended as it’s best served cold.
Top Questions & Answers
Can I use canned eggs for this recipe?
While fresh hard-boiled eggs are preferred for taste and texture, you can use canned egg products if you’re in a pinch. Just ensure they are well-drained and chopped.
How can I make this salad vegan?
To make a vegan version of Avocado Egg Salad, you can replace the eggs with chickpeas for added protein and texture. Mash the chickpeas with the avocados and use a vegan yogurt alternative in place of the Greek yogurt.
What can I serve with Avocado Egg Salad?
This salad is incredibly versatile! Serve it on whole-grain bread, in lettuce wraps, or with crackers. It also makes a delightful topping for a salad or grain bowl for a nutritious meal.
Can I freeze this salad?
Freezing is not recommended for Avocado Egg Salad as the texture of the avocados will change once thawed. It’s best enjoyed fresh or within a couple of days in the fridge.
Try These Next
The Last Word
Crafting a delicious and nutritious Avocado Egg Salad is a fantastic way to embrace healthy eating without sacrificing flavor. This simple recipe is bound to become a favorite in your home, offering a delightful twist on traditional egg salad while providing wholesome ingredients. With its creamy texture and zesty notes, it’s sure to please both your palate and your body. So, gather your ingredients, follow the steps, and enjoy a bowl of this satisfying salad! Whether you’re meal prepping for the week or hosting friends for lunch, this salad is a sure winner. Happy cooking!
Avocado Egg Salad
Ingredients
Equipment
Method
- Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
- In a mixing bowl, add the peeled avocados. Using a fork, mash them to your desired consistency. You can make it smooth or leave some chunks for added texture.
- To the mashed avocados, add the chopped hard-boiled eggs and egg whites. Then, mix in the Greek yogurt, fresh lemon juice, chopped green onion, and Dijon mustard. Use the fork to combine everything gently.
- Sprinkle in salt and freshly ground black pepper, adjusting to your taste preferences. Remember, the flavors will develop as the salad sits, so don’t be afraid to taste and tweak as you go!
- For the best flavor, allow your Avocado Egg Salad to chill in the refrigerator for about 30 minutes. This lets the flavors meld beautifully. Serve it on whole-grain bread, with crackers, or enjoy it straight from the bowl!
Notes
- Use ripe avocados for the best flavor and creaminess.
- Adjust the amount of lemon juice based on how tangy you like your salad.
- Mix in a pinch of garlic powder or fresh herbs like dill for an extra flavor kick.
- For a spicy twist, consider adding a dash of hot sauce or diced jalapeños.
