Herb-Infused Egg Salad with Avocado
This Herb-Infused Egg Salad with Avocado takes a classic dish and gives it a refreshing twist with fresh herbs and creamy avocado. Perfect for a light lunch or a satisfying snack, this recipe is a game-changer for egg salad lovers.
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Ingredients for Herb-Infused Egg Salad with Avocado
Eggs are the star here, providing protein and a rich texture. Properly boiled eggs have a tender, bright yolk and a firm white. The avocado adds creaminess and healthy fats, making the salad luscious without needing too much mayonnaise. Speaking of which, mayonnaise helps bind everything together and adds a tangy richness. Dijon mustard brings a sharp, zesty note that cuts through the creaminess, while lemon juice adds a fresh, citrusy tang. The herbs, dill and chives, infuse the salad with a garden-fresh aroma. A bit of salt and pepper rounds out the flavors, and the mixed salad greens provide a crisp, refreshing base or accompaniment.
Herb-Infused Egg Salad with Avocado Tips & Tricks
- For easy peeling, use eggs that are a week or two old — they peel more easily than fresh ones.
- Customize the flavor by adding a pinch of paprika or a dash of hot sauce if you like some heat.
- To keep the avocado from browning, ensure it’s well mixed with the lemon juice.
Serving Ideas for Herb-Infused Egg Salad with Avocado
This egg salad is perfect on a hearty whole-grain bread for a filling sandwich. It also pairs beautifully with multi-seed crackers for a crunchy contrast. Or, for a lighter meal, serve it over a bed of mixed greens with slices of toasted sourdough on the side.
Frequently Asked Questions
- Can I make this egg salad ahead of time?
- Yes, you can prepare it a day in advance. Store it in an airtight container in the refrigerator.
- What if I don’t have fresh herbs?
- You can use dried herbs in a pinch. Start with a teaspoon of each and adjust to taste.
- Is there a substitute for mayonnaise?
- You can use Greek yogurt or a mix of yogurt and a bit of olive oil for a lighter version.
Herb-Infused Egg Salad with Avocado Recipe Walkthrough
Start by placing your eggs in a saucepan and covering them with water. Set the pan over medium-high heat and bring the water to a boil. Once boiling, cover the pan and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes — this will give you perfectly cooked eggs.
While the eggs are resting, prepare a bowl of ice water. Once the time is up, transfer the eggs to the ice water to stop the cooking process. This will make them easier to peel, too. Once cooled, peel the eggs and chop them into small chunks.
In a medium bowl, use a fork to mash the avocado until it’s smooth but still a bit chunky. Add the mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper to the avocado. Mix everything until well combined, creating a flavorful base for your salad.
Now gently fold in the chopped eggs, ensuring they’re well coated with the avocado mixture. Be gentle to keep the egg chunks intact for the best texture. You can serve this delightful egg salad over mixed greens or use it as a filling for sandwiches or wraps.
Why This Herb-Infused Egg Salad with Avocado Works
- Packed with flavor from fresh herbs and tangy mustard.
- Healthy fats from avocado make it creamy without being heavy.
- Simple to make with ingredients you probably already have.
- Versatile: enjoy it in a sandwich, wrap, or on a bed of greens.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens
Step-by-step Instructions
- 1. Place the eggs in a saucepan and cover with water.
- 2. Bring the water to a boil over medium-high heat, then cover and remove from heat.
- 3. Let eggs sit in hot water for 10-12 minutes.
- 4. Transfer eggs to a bowl of ice water to cool.
- 5. Once cooled, peel the eggs and chop them into small chunks.
- 6. In a medium bowl, mash the avocado with a fork.
- 7. Add mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper to the avocado and mix well.
- 8. Gently fold in the chopped eggs until evenly coated.
- 9. Serve the egg salad over mixed greens or use as a sandwich filling.