Are you ready to elevate your lunch game with a dish that's as nutritious as it is delicious? Meet the Creamy Avocado Egg Salad—a delightful fusion of creamy avocado and protein-packed eggs that will tantalize your taste buds and keep you satisfied! In just 10 minutes, you can whip up this American classic that’s perfect for sandwiches, wraps, or simply enjoyed on its own. Say goodbye to boring lunches and hello to a vibrant, flavorful salad that’s sure to impress your family and friends. Keep reading to discover how to create this mouthwatering dish that’s not only easy to make but also packed with healthy ingredients!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, mashed
- 1 tbsp mayonnaise
- 1 tbsp mustard
- 1/4 cup celery, chopped
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Start by preparing the hard-boiled eggs. If you haven't already done so, place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 9-12 minutes, then transfer them to an ice bath to cool. Once cooled, peel and chop the eggs into small pieces.
- While the eggs are cooling, take the ripe avocado and cut it in half. Remove the pit and scoop the flesh into a mixing bowl. Use a fork to mash the avocado until it's creamy but still has some texture.
- Add the chopped hard-boiled eggs to the mashed avocado in the mixing bowl.
- Next, add 1 tablespoon of mayonnaise and 1 tablespoon of mustard to the egg and avocado mixture. These ingredients will add creaminess and tang to the salad.
- Chop the celery into small pieces and add it to the bowl. The celery will provide a nice crunch and freshness to the salad.
- Season the mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- If desired, chop some fresh herbs such as parsley, dill, or chives and fold them into the salad for added flavor and color.
- Gently mix all the ingredients together until well combined. Be careful not to overmix, as you want to keep some of the texture of the eggs and avocado.
- Your creamy avocado egg salad is now ready to be served! You can enjoy it on its own, on a bed of greens, or as a filling for sandwiches or wraps.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips
- Perfect Hard-Boiled Eggs: For perfectly cooked hard-boiled eggs, remember to place them in cold water before bringing it to a boil. This helps prevent cracking and ensures even cooking.
- Choose the Right Avocado: Make sure your avocado is ripe for the best flavor and creaminess. A ripe avocado will yield slightly to gentle pressure when squeezed.
- Customize Your Flavor: Feel free to experiment with different herbs and spices! Fresh dill, cilantro, or even a pinch of garlic powder can add a unique twist to your salad.
- Texture Matters: When mixing, be gentle! You want to keep some chunks of avocado and egg for a delightful texture rather than a completely smooth mixture.
- Serving Suggestions: Try serving your creamy avocado egg salad on whole grain bread, in lettuce wraps, or atop a fresh green salad for a light meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator. Enjoy within 2 days for the best taste and freshness.
Nutrition Facts
Calories: 155kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 187mg
