Oh, let me tell you about my love for avocado egg salad! This dish is like a warm hug on a plate—creamy, nutritious, and just bursting with flavor. I adore how versatile it is; whether I’m slapping it between two slices of whole grain bread for a satisfying sandwich or serving it with crunchy crackers as a delightful dip, it’s always a hit. Plus, it’s packed with healthy fats from the avocados and protein from the eggs, making it a guilt-free indulgence. Trust me, when you take that first bite, you’ll feel a wave of freshness that’s simply irresistible. It’s the perfect dish for brunch, a picnic, or just a quick lunch at home. So, grab those ripe avocados, and let’s whip up something amazing!

Ingredients for Avocado Egg Salad

2 ripe avocados, peeled and mashed
4 hard-boiled eggs, chopped
1 tablespoon lemon juice, for a zesty kick
1/4 cup diced red onion, adding a nice crunch
1/4 cup chopped fresh cilantro, for a burst of freshness
Salt to taste, don’t be shy!
Pepper to taste, for that little extra zing

How to Prepare Avocado Egg Salad

Making this avocado egg salad is as easy as pie—well, maybe even easier! I love how quickly it comes together, and you won’t need any fancy equipment. Just a bowl and a fork will do! So, let’s get started!

Step-by-Step Instructions

First, grab those ripe avocados. Peel and mash them in a large mixing bowl until they’re nice and creamy. You want a smooth texture, but don’t worry if there are a few lumps—it’s all part of the charm!
Now, take your hard-boiled eggs and chop them up into bite-sized pieces. Gently fold them into the avocado mash. The eggs add a lovely protein boost and a delightful texture, so don’t skip this step!
Next, squeeze in that tablespoon of lemon juice. This brightens the flavors and keeps your avocados from browning too quickly. Yum!
Then, toss in the diced red onion and chopped cilantro. These ingredients bring so much flavor and freshness, trust me!
Season the mix with salt and pepper to your liking. Taste as you go—I always say it’s better to start light and add more if needed.
Finally, give everything a good mix until it’s all combined. And voilà! Your avocado egg salad is ready to be served!

Nutritional Information Section

Now, let’s talk numbers! While I always say the best part is how delicious it is, knowing the nutritional info can be super helpful too. So, for a serving of this creamy avocado egg salad, you can expect approximately 200 calories, 15 grams of fat (with just 3 grams being saturated), 7 grams of protein, and around 10 grams of carbs. Plus, it’s packed with fiber—6 grams per serving! Keep in mind, these values are estimates and can vary based on the ripeness of your avocados and how much seasoning you add. But hey, it’s all good stuff, right?

Why You’ll Love This Recipe

Quick and easy to make—perfect for busy days!
Nutritious and packed with healthy fats and protein.
Versatile enough to be a sandwich filling or a dip.
Uses simple ingredients you probably already have on hand.
Deliciously creamy with a refreshing zing from the lemon juice.

Tips for Success

To make the perfect avocado egg salad, here are my top tips! First, always use ripe avocados; they should yield slightly to pressure but not be mushy. If you find that your avocados are browning too quickly, a splash more of lemon juice can help keep that vibrant green color. When mixing, fold the ingredients gently to maintain some texture—nobody wants a mushy salad! And don’t forget to taste as you go—seasoning is key! Lastly, if you’re making this in advance, keep the salad in an airtight container and place a piece of plastic wrap directly on the surface to prevent browning. Enjoy your creamy masterpiece!

Variations of Avocado Egg Salad

If you’re feeling adventurous, there are so many fun ways to switch up this avocado egg salad! For a spicy kick, try adding some diced jalapeños or a sprinkle of cayenne pepper. You can also mix in some crumbled feta or goat cheese for a tangy twist. Looking for a herby flavor? Fresh dill or parsley works beautifully! If you love a bit of crunch, add diced celery or bell peppers. And for a smoky flavor, a dash of smoked paprika will do the trick! The possibilities are endless, so feel free to get creative and make it your own!

Serving Suggestions

When it comes to serving avocado egg salad, the options are just delightful! I love slathering it generously between two slices of whole grain bread for a hearty sandwich. You can also scoop it onto crisp lettuce leaves for a refreshing, low-carb option—perfect for a light lunch! If you’re hosting a gathering, serve it with crunchy crackers or pita chips for a tasty dip that everyone will love. For an extra touch, garnish with a sprinkle of paprika or some extra cilantro. Trust me, it’s a crowd-pleaser every time!

Storage & Reheating Instructions

Storing your avocado egg salad is super simple! Just pop it into an airtight container and keep it in the fridge. It’s best enjoyed within 2 days, as the avocados can start to brown and the texture might change. If you notice any browning, just give it a gentle stir to mix things up again. Now, about reheating—this salad is best served cold, so I wouldn’t recommend warming it up. Enjoy it straight from the fridge for a refreshing treat! If you have leftovers, just make sure to cover them well to keep that creamy goodness intact.

For more delicious recipes, check out all our recipes or try making creamy avocado pasta for a delightful twist!

For more information on the health benefits of avocados, you can visit Healthline.

Avocado Egg Salad: 5 Irresistible Ways to Enjoy Creaminess

Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and nutritious avocado egg salad perfect for sandwiches or as a dip.

Ingredients

Scale

2 ripe avocados
4 hard-boiled eggs
1 tablespoon lemon juice
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Salt to taste
Pepper to taste

Instructions

Peel and mash the avocados in a bowl.
Chop the hard-boiled eggs and add them to the bowl.
Add lemon juice, red onion, and cilantro.
Season with salt and pepper.
Mix all ingredients until combined.
Serve on bread or with crackers.

Notes

Use ripe avocados for the best flavor.
Adjust seasoning according to your taste.
This salad can be stored in the fridge for up to 2 days.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 200
Sugar: 1g
Sodium: 150mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 6g
Protein: 7g
Cholesterol: 186mg

Keywords: avocado egg salad, healthy salad, egg salad recipe

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