Zesty Avocado Egg Salad

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Welcome to a fresh take on the classic egg salad! Our Zesty Avocado Egg Salad combines creamy avocados with zippy lime and cilantro for an elevated twist that’s perfect for any season. Dive in to discover a versatile dish that’s as delicious as it is easy to make.

Ingredients for Zesty Avocado Egg Salad

Eggs provide a hearty base and are packed with protein, making this dish both satisfying and nourishing. Avocados add creaminess and a dose of healthy fats, bringing a smooth texture and rich flavor. Mayonnaise ties the ingredients together, enhancing the creaminess without overpowering the taste. Dijon mustard gives a subtle tang and depth of flavor, while lime juice offers a refreshing zing that brightens the dish. Cilantro adds a fresh, herby note that complements the other ingredients perfectly. A touch of garlic powder and onion powder adds savory undertones, and the seasoning with salt and pepper brings everything together.

Tips & Tricks

  • For perfectly cooked eggs, start with cold water and let them sit in boiling water off the heat.
  • Use ripe avocados for the best texture and flavor.
  • Adjust lime juice to taste for more or less zing.
  • Make it spicy by adding a pinch of cayenne pepper or chopped jalapeños.

Serving Suggestions

This egg salad is fantastic on its own, but you can also serve it over a bed of fresh mixed greens for a light meal. It makes a great sandwich filling when paired with whole grain bread or as a wrap with a tortilla. For a fun twist, serve it with baked pita chips for a tasty dip at your next gathering.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare this salad a day in advance. Store it in an airtight container in the refrigerator. Just give it a good stir before serving.
What can I use instead of mayonnaise?
You can substitute Greek yogurt or sour cream for a lighter version.
How long will leftovers last?
Stored properly in the fridge, the salad should last up to 2 days. Keep in mind that avocados may brown slightly over time.

Zesty Avocado Egg Salad Recipe Walkthrough

Start by placing the eggs in a saucepan and cover them with cold water. Turn the heat to medium and bring the water to a boil. Once boiling, cover the saucepan and remove it from the heat, letting the eggs sit for 10 minutes. This method ensures perfectly cooked eggs with firm whites and tender yolks.

While the eggs are cooking, scoop out the flesh of the avocados into a large bowl. Use a fork or potato masher to mash them until smooth. Stir in the mayonnaise, Dijon mustard, lime juice, cilantro, garlic powder, and onion powder. Season with salt and pepper to taste, mixing until all ingredients are well combined.

Once the eggs are done, cool them quickly by transferring them into a bowl of ice water. This makes them easier to peel and prevents overcooking. Peel the eggs and chop them into small pieces. Gently fold the chopped eggs into the avocado mixture, stirring until everything is evenly incorporated.

Your Zesty Avocado Egg Salad is now ready to serve! Enjoy it as is, or use it as a filling for sandwiches or wraps.

Why You'll Love This Recipe

  • Quick and easy to prepare — ready in under 30 minutes.
  • A unique blend of creamy and zesty flavors.
  • Perfect for meal prep or a quick lunch.
  • Rich in healthy fats and proteins.
  • Versatile: enjoy it as a salad, sandwich, or wrap.

Ingredients

4 large eggs
2 ripe avocados
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
8 slices whole grain bread (optional)

Step-by-step Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat, allowing eggs to sit for 10 minutes.
2. Meanwhile, scoop out the flesh of the avocados and mash in a large bowl. Add mayonnaise, Dijon mustard, lime juice, cilantro, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. After 10 minutes, cool eggs in ice water. Peel and chop them into small pieces.
4. Gently fold the chopped eggs into the avocado mixture until well combined.
5. Serve the egg salad on its own, over a bed of greens, or as a sandwich filling with whole grain bread.

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