Egg Avocado Salad: A Delightful Fusion of Flavors

Egg Avocado Salad is a dish that perfectly marries the creamy richness of ripe avocados with the satisfying protein of hard-boiled eggs. This delightful salad not only tantalizes your taste buds but also offers a nutritious option for any meal of the day. Originating from the need to create quick, healthy meals, this salad has become a staple in many households, celebrated for its simplicity and versatility.

People love Egg Avocado Salad for its incredible taste and texture. The smoothness of the avocado complements the firm yet tender eggs, creating a harmonious blend that is both filling and refreshing. Whether served on a bed of greens, as a sandwich filling, or simply enjoyed on its own, this dish is a convenient choice for busy lifestyles. Plus, it’s packed with healthy fats and protein, making it a guilt-free indulgence.

Join me as we explore the delightful world of Egg Avocado Salad, where every bite is a celebration of flavor and nutrition!

Ingredients:

4 large eggs
1 ripe avocado
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1 tablespoon fresh dill, chopped (optional)
Whole grain bread or lettuce leaves, for serving

Step 1: Preparing the Eggs

Start by placing the eggs in a medium-sized saucepan. Cover them with cold water, ensuring the water is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat.
Let the eggs sit in the hot water for about 9-12 minutes, depending on how well-done you prefer your yolks. For a slightly softer yolk, aim for 9 minutes; for a firmer yolk, go for 12 minutes.
After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes to stop the cooking process.
Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to make the process easier. Set the peeled eggs aside.

Step 2: Preparing the Avocado

While the eggs are cooling, take the ripe avocado and cut it in half lengthwise. Remove the pit and scoop the flesh into a mixing bowl.
Using a fork, mash the avocado to your desired consistency. I like to leave it a bit chunky for texture, but you can make it as smooth as you prefer.
Add the lemon juice to the mashed avocado to prevent it from browning and to add a zesty flavor.

Step 3: Mixing the Salad

Chop the peeled eggs into small pieces and add them to the bowl with the mashed avocado.
Next, add the mayonnaise and Dijon mustard to the mixture. These ingredients will add creaminess and a slight tang to the salad.
Sprinkle in the finely chopped red onion and celery. These ingredients will provide a nice crunch and additional flavor.
Season the mixture with salt and black pepper to taste. I usually start with a pinch of each and adjust according to my preference.
If you’re using fresh dill, fold it into the mixture for an extra layer of flavor.

Step 4: Assembling the Dish

Now that your egg and avocado mixture is ready, it’s time to serve! You can either spread it on whole grain bread for a delicious sandwich or serve it on lettuce leaves for a lighter option.
If you’re making sandwiches, take two slices of bread and generously spread the egg avocado salad on one slice. Top it with the other slice and cut it in half for easy eating.
If you prefer the lettuce option, take a large leaf of lettuce, scoop a generous amount of the salad onto the leaf, and fold it like a taco. This is a great low-carb alternative!
For an added touch, you can garnish the dish with a sprinkle of paprika or additional dill on top.

Step 5: Enjoying Your Egg Avocado Salad

Now that your egg avocado salad is beautifully assembled, it’s time to dig in! This dish is perfect for a light lunch, a picnic, or even as a filling snack.
Pair it with some fresh fruit or a side of crunchy veggies for a complete meal.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Just be aware that the avocado may brown slightly, but it will still taste delicious!

Tips and Variations

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Conclusion:

If you’re looking for a delicious and nutritious dish that’s both satisfying and easy to prepare, this Egg Avocado Salad is a must-try! The creamy texture of ripe avocados combined with the protein-packed eggs creates a delightful harmony of flavors and nutrients that will leave you feeling energized and satisfied. Not only is this salad a fantastic option for lunch or a light dinner, but it also makes for a perfect side dish at gatherings or picnics.

One of the best things about this Egg Avocado Salad is its versatility. You can serve it on a bed of fresh greens for a refreshing salad, or you can scoop it onto whole-grain toast for a hearty open-faced sandwich. If you’re feeling adventurous, try adding some diced tomatoes, cucumbers, or even a sprinkle of feta cheese for an extra burst of flavor. For those who enjoy a bit of spice, a dash of hot sauce or a sprinkle of red pepper flakes can elevate the dish to new heights.

Don’t forget that this recipe can easily be customized to suit your taste preferences. If you’re a fan of herbs, consider mixing in some fresh dill or cilantro for a fragrant twist. You can also swap out the mayonnaise for Greek yogurt for a lighter version that still packs a creamy punch. The possibilities are endless, and that’s what makes this Egg Avocado Salad so appealing!

I encourage you to give this recipe a try and experience the delightful combination of flavors for yourself. Whether you’re preparing it for a quick lunch, a family dinner, or a gathering with friends, I’m confident that this Egg Avocado Salad will impress everyone at the table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, variations, or any tips you might have in the comments below.

Remember, cooking is all about experimenting and finding what works best for you. So, roll up your sleeves, grab those avocados and eggs, and let’s get started on creating a dish that’s not only delicious but also packed with nutrients. Enjoy every bite of this Egg Avocado Salad, and don’t forget to share your culinary creations with your friends and family! Happy cooking!
Egg Avocado Salad: A Healthy and Delicious Recipe

This Egg Avocado Salad combines creamy avocado and hard-boiled eggs for a deliciously light meal. Perfect for lunch or a snack, it’s easy to prepare and can be served on whole grain bread or lettuce leaves for a healthy option. Enjoy the blend of flavors and textures with added crunch from red onion and celery.

Prep Time15 minutes

Cook Time12 minutes

Total Time27 minutes

Category: Healthy Recipes

Yield: 2-4 servings

Save This Recipe

Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon fresh dill, chopped (optional)
- Whole grain bread or lettuce leaves, for serving
Instructions
1. Start by placing the eggs in a medium-sized saucepan. Cover them with cold water, ensuring the water is about an inch above the eggs.
2. Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat.
3. Let the eggs sit in the hot water for about 9-12 minutes, depending on how well-done you prefer your yolks.
4. After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes to stop the cooking process.
5. Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to make the process easier. Set the peeled eggs aside.
6. While the eggs are cooling, take the ripe avocado and cut it in half lengthwise. Remove the pit and scoop the flesh into a mixing bowl.
7. Using a fork, mash the avocado to your desired consistency.
8. Add the lemon juice to the mashed avocado to prevent it from browning and to add a zesty flavor.
9. Chop the peeled eggs into small pieces and add them to the bowl with the mashed avocado.
10. Next, add the mayonnaise and Dijon mustard to the mixture.
11. Sprinkle in the finely chopped red onion and celery.
12. Season the mixture with salt and black pepper to taste.
13. If you’re using fresh dill, fold it into the mixture for an extra layer of flavor.
14. Now that your egg and avocado mixture is ready, it’s time to serve!
15. If you’re making sandwiches, take two slices of bread and generously spread the egg avocado salad on one slice. Top it with the other slice and cut it in half for easy eating.
16. If you prefer the lettuce option, take a large leaf of lettuce, scoop a generous amount of the salad onto the leaf, and fold it like a taco.
17. For an added touch, you can garnish the dish with a sprinkle of paprika or additional dill on top.
18. Now that your egg avocado salad is beautifully assembled, it’s time to dig in!
19. Pair it with some fresh fruit or a side of crunchy veggies for a complete meal.
20. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- If you want to add more flavor, consider incorporating spices like paprika or cayenne pepper.
- You can substitute Greek yogurt for mayonnaise for a healthier option.

Egg Avocado Salad: A Healthy and Delicious Recipe