Avocado Egg Salad is a refreshing twist on a classic dish, blending creamy avocados with hearty eggs for a satisfying meal. Perfect for a quick lunch or a light dinner, it balances richness with a zesty kick. Discover how this simple recipe can elevate your mealtime.
Eggs provide the protein base and a hearty texture. Cook them just right for a firm white and creamy yolk. Avocados add a lush creaminess and healthy fats, making the salad rich and satisfying. Mayonnaise helps bind everything together while adding a bit of tang. Dijon mustard introduces a subtle heat and depth. Lemon juice not only adds brightness but also prevents the avocados from browning too quickly. A pinch of salt and black pepper balances the flavors, while chives and celery bring in freshness and crunch.
This salad is perfect as a sandwich filling, especially on toasted whole wheat bread for that extra crunch. Pair it with a simple green salad to round out your meal or serve it as a topping on crackers for a light appetizer. It also works well as a filling for lettuce wraps if you're looking for a low-carb option.
Start by placing your eggs in a saucepan and covering them with water, at least an inch above the eggs. Heat over medium-high until the water comes to a boil. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for about 9 minutes. This method ensures perfectly cooked eggs without overcooking.
While the eggs are cooking, get a bowl of ice water ready. Once the time is up, transfer the eggs to this ice bath to cool them down quickly. This not only makes them easier to peel but also stops the cooking process, keeping the yolks a lovely yellow.
Peel the cooled eggs and chop them roughly. You're looking for bite-sized pieces that will hold up in the salad without getting lost.
Next, in a large bowl, mash your avocados with a fork until mostly smooth. Stir in the mayonnaise, Dijon mustard, and lemon juice until you have a creamy, unified mixture.
Gently fold in the chopped eggs, adding in the salt and pepper as you go. The key here is to mix until just combined, so you maintain some of the texture from the eggs. Finally, add in the chopped chives and celery for that wonderful fresh crunch.
Your Avocado Egg Salad is ready to be served on whole wheat bread or stored in the refrigerator until you're ready to enjoy it.
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