If you're looking for a twist on the classic egg salad, this Traditional Avocado Egg Salad is just what you need. Creamy, flavorful, and packed with nutrients, it's perfect for a quick lunch or a light dinner. This recipe combines the richness of avocados with the simplicity of egg salad, creating a dish that's both comforting and refreshing.
Eggs serve as the protein-packed base of this salad, providing a creamy texture when chopped. Avocados add a rich, buttery element, making the salad luscious and satisfying. Mayonnaise binds everything together, enhancing the creaminess without overpowering the other flavors. A hint of lemon juice brightens the dish, balancing the richness with a touch of acidity. Dijon mustard adds a subtle tang, while salt and black pepper season the salad perfectly. Chives bring a mild onion flavor, and diced red onion offers a bit of crunch and a sharp contrast to the smooth ingredients.
This Avocado Egg Salad is great on its own, but you can also spoon it onto toasted whole-grain bread for a delicious open-faced sandwich. Serve it alongside a fresh green salad for a complete meal, or use it as a filling for wraps or pitas. It pairs wonderfully with a light, crisp white wine or a refreshing iced tea.
Start by peeling your hard-boiled eggs. Once peeled, give them a coarse chop. You want them to be bite-sized but not too fine, so they hold their texture in the salad. Set the chopped eggs aside for now.
Next, grab your ripe avocados and cut them open. Remove the pits and scoop the flesh into a large mixing bowl. Use a fork to mash the avocados until they're smooth, but feel free to leave a few small chunks for texture.
Add mayonnaise, lemon juice, Dijon mustard, salt, and black pepper to the mashed avocados. Mix everything thoroughly until well combined. This is the creamy base that will coat the eggs and other ingredients.
Gently fold in your chopped eggs, chives, and diced red onion. Be careful not to overmix, as you want the eggs to maintain some of their shape. Once everything is combined, your salad is ready to serve!
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