Avocado Egg Salad
This creamy Avocado Egg Salad combines the richness of avocados with the classic taste of egg salad. It's a healthy, flavorful option for sandwiches, wraps, or served on a bed of greens.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 cutting board
- 1 serving dish
Ingredients
- 4 large eggs
- 2 ripe avocados
- 1 tablespoon lemon juice Add immediately to prevent browning.
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
- 2 tablespoons chopped fresh chives or green onions Optional for extra flavor.
Instructions
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 10 minutes.
- After 10 minutes, carefully transfer the eggs to a bowl of ice water to cool down. Let them sit for a few minutes before peeling the shells.
- While the eggs are cooling, cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Add the lemon juice immediately to prevent browning.
- Mash the avocados with a fork or potato masher until you reach your desired consistency (smooth or chunky).
- Peel and chop the cooled eggs. Add them to the mashed avocado.
- Stir in the mayonnaise, Dijon mustard, salt, and pepper. Mix until everything is well combined.
- If desired, add chopped chives or green onions for extra flavor.
- Taste and adjust the seasoning as necessary before serving.
- Serve the egg salad on whole grain bread, in a wrap, or atop a salad for a lighter option.
Notes
Serve the egg salad on whole grain bread, in a wrap, or atop a salad for a lighter option.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly but will still be safe to eat.