If you’re looking for a twist on your classic egg salad, this creamy avocado version is a must-try. It’s light, fresh, and packed with flavor, making it perfect for a quick lunch or a picnic treat. The smooth avocado blends beautifully with the eggs, creating a satisfying and healthy dish that will have you coming back for more.
Steps
- Begin by arranging the eggs in a single layer in a saucepan and covering them with cold water, ensuring the water is 1 to 2 inches above the eggs. Heat on high until boiling, then cover and remove from heat, allowing them to stand for 12 minutes. Transfer the eggs to a bowl of ice water for 5 minutes to cool.
- As the eggs cool, take a medium bowl and mash the avocado with mayonnaise (or yogurt) and lemon juice until smooth.
- Once the eggs are cooled, peel and chop them, then add to the avocado mixture in the bowl.
- Incorporate finely chopped celery and chives into the mixture, stirring well. Season with salt and pepper according to your taste preference.
Ingredients
- 4 large eggs
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped (approximately 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley, or dill
- Salt and freshly ground black pepper, to taste
Nutritional Values
Calories | 590 | Protein | 28 g | Carbohydrate | 20 g | Dietary Fiber | 10 g | Total Sugars | 4 g | Total Fat | 46 g | Saturated Fat | 10 g | Cholesterol | 748 mg
FAQ
- What can I use instead of mayonnaise in avocado egg salad?
- You can substitute mayonnaise with plain yogurt for a lighter version of this salad, or omit it entirely if you prefer.
- How do I know if an avocado is ripe enough for the salad?
- To check if an avocado is ripe, gently squeeze it with the palm of your hand. If it gives slightly, it’s ready. You can also check under the stem; if it comes away easily and reveals a green area, the avocado is ripe.
- Can I make the avocado egg salad ahead of time?
- This salad is best when eaten fresh, but you can store leftovers in an airtight container in the fridge for a day or two. To slow down the browning of the avocado, press a sheet of parchment paper directly onto the surface before sealing the container.
- What other ingredients can I add for extra flavor?
- Fresh herbs like chives, parsley, or dill add wonderful flavor to this salad. You can also include additional crunchy vegetables like radishes or cucumbers.
- Is it possible to freeze avocado egg salad?
- It is not recommended to freeze avocado egg salad as the texture of the avocado and eggs can change significantly after thawing.
Tips
- Choose Ripe Avocados: For the best texture and flavor, select ripe avocados that yield slightly to gentle pressure. Check under the stem to ensure the area is green, indicating ripeness.
- Alternative to Mayonnaise: If you prefer a lighter version, swap out mayonnaise with plain yogurt, which can provide a creamy texture without the added fat.
- Use Fresh Herbs: Enhance the flavor of your salad by incorporating fresh herbs like chives or dill. They add a delightful freshness and complexity to the dish.
- Prevent Avocado Browning: If storing leftovers, press a piece of parchment paper directly onto the surface of the salad in an airtight container to slow down the browning process.
Equipment
- Saucepan with Lid – Essential for boiling eggs.
- Slotted Spoon – Helpful for transferring eggs from boiling water to an ice bath.
- Airtight Container – Useful for storing leftovers and slowing down the browning of avocado.
