Easy Avocado Egg Salad Recipe
Introduction
This easy avocado egg salad is a creamy, flavorful twist on a classic favorite. With simple ingredients and minimal prep, it’s perfect for a quick lunch or a light snack. Enjoy it on toast, in a sandwich, or as a salad topping.
Ingredients
- 4 large eggs
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley, or dill
- Salt and fresh ground black pepper, to taste
Instructions
- Step 1: Hard boil the eggs by placing them in a single layer in a saucepan. Cover with cold water by 1 to 2 inches and bring to a rolling boil over high heat. Cover the pan, cook for 30 seconds, then remove from heat and let stand for 12 minutes. Transfer eggs to a bowl of ice water and leave for 5 minutes.
- Step 2: While the eggs cool, mash the avocado, mayonnaise (or yogurt), and lemon juice in a medium bowl. Peel and chop the eggs, then add them to the bowl. Stir in the celery and herbs. Season with salt and pepper to taste and mix gently.
Tips & Variations
- Use plain yogurt instead of mayonnaise for a lighter, tangier salad.
- Add a pinch of smoked paprika or a dash of hot sauce for extra flavor.
- Swap celery for finely diced cucumber or bell pepper for a different crunch.
- Serve on toasted whole grain bread or wrapped in lettuce leaves for a low-carb option.
Storage
Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best enjoyed fresh. If needed, stirring in a little extra lemon juice before serving can brighten it back up. Avoid freezing, as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance, but keep it tightly covered and refrigerated to slow down browning of the avocado.
What can I use if I don’t have fresh herbs?
Dried herbs can be used in a pinch, but fresh herbs provide the best flavor and texture. If using dried, start with a smaller amount and adjust to taste.
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Easy Avocado Egg Salad Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Easy Avocado Egg Salad is a creamy, healthy twist on the classic egg salad, combining ripe avocado with hard-boiled eggs for a rich and flavorful dish perfect for sandwiches, toast, or as a fresh side.
Ingredients
Eggs
- 4 large eggs
Salad Mixture
- 1 large avocado
- 2 tablespoons mayonnaise or plain yogurt
- 2 teaspoons fresh lemon juice
- 1 celery stalk, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped chives, parsley, or dill
- Salt and fresh ground black pepper, to taste
Instructions
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes. Transfer the cooked eggs to a bowl of ice water using a slotted spoon and leave for 5 minutes to cool and stop the cooking process.
- Prepare the salad mixture: Meanwhile, mash the avocado, mayonnaise (or yogurt), and lemon juice together in the bottom of a medium bowl until smooth and creamy.
- Chop and combine eggs: Peel the cooled hard-boiled eggs and chop them into bite-sized pieces. Add the chopped eggs to the avocado mixture in the bowl.
- Add vegetables and season: Stir in the finely chopped celery and chives (or parsley/dill). Season the salad generously with salt and fresh ground black pepper to taste. Mix everything until well combined.
Notes
- You can substitute plain yogurt for mayonnaise to reduce fat and add a tangy flavor.
- Use fresh herbs like dill or parsley if you prefer over chives for different flavor profiles.
- This salad is best eaten fresh but can be stored in the fridge for up to 2 days.
- Lemon juice helps prevent the avocado from browning.
- Serve on whole grain bread, toast, or with leafy greens for a light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: avocado egg salad, easy egg salad recipe, healthy egg salad, avocado recipes, low fat salad
