Avocado Egg Salad
This creamy and nutritious Avocado Egg Salad is a delightful twist on the classic egg salad. Packed with healthy fats and protein, it makes a perfect filling for sandwiches, wraps, or served on its own.
Equipment
- 1 medium pot
- 1 bowl
- 1 cutting board
Ingredients
- 6 large eggs
- 2 ripe avocados
- 2 tablespoons mayonnaise Can substitute Greek yogurt for a healthier option.
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- to taste salt
- to taste pepper
- optional fresh cilantro or parsley for garnish
Instructions
- Place the eggs in a medium pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10 minutes.
- Prepare an ice bath in a large bowl with cold water and ice cubes. After 10 minutes, transfer the eggs to the ice bath to cool for another 5 minutes.
- Peel the cooled eggs and place them in a bowl. Use a fork to mash the eggs to your desired consistency (chunky or smooth).
- Cut the avocados in half, remove the pit, and scoop the flesh into the bowl with the eggs. Mash the avocado together with the eggs.
- Add the mayonnaise, Dijon mustard, and lemon juice to the mixture. Stir until well combined.
- Fold in the chopped red onion and celery, and season with salt and pepper to taste.
- Serve immediately over bread, in a wrap, or on a bed of lettuce. Garnish with cilantro or parsley if desired.
Notes
To make this dish even healthier, you can substitute Greek yogurt for mayonnaise.
This avocado egg salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown slightly.