Avocado Egg Salad Recipe

Hard-boiled eggs: Provide protein and a firm texture to the salad.

Avocados: Add creaminess and healthy fats, making the salad rich and smooth.

Lemon juice: Adds a fresh, tangy flavor that balances the richness of the avocados.

Mayonnaise: Enhances the creaminess and adds a subtle tang.

Dijon mustard: Brings a slightly spicy, complex flavor to the mix.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the dish.

When mashing the avocados, use a fork to achieve a creamy yet slightly chunky texture. This will add a delightful contrast to the smoothness of the mayonnaise and the firmness of the hard-boiled eggs. For an extra burst of flavor, consider adding a pinch of paprika or a dash of hot sauce to the mixture.

• hard-boiled eggs - Substitute with tofu: Tofu can provide a similar texture and protein content for a vegan alternative.

• hard-boiled eggs - Substitute with chickpeas: Mashed chickpeas can offer a similar creamy texture and are a good source of protein.

• ripe avocados - Substitute with hummus: Hummus can provide a creamy texture and a rich flavor, making it a good alternative to avocado.

• ripe avocados - Substitute with Greek yogurt: Greek yogurt can add creaminess and a tangy flavor, while also being lower in fat.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can add a tangy flavor and acidity similar to lemon juice.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide creaminess and a tangy flavor with fewer calories.

• mayonnaise - Substitute with mashed avocado: Mashed avocado can add creaminess and healthy fats, making it a nutritious alternative.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor with added texture from the mustard seeds.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami notes.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper can provide a similar spiciness with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick and a different flavor dimension.

• To keep your avocado egg salad fresh and delicious, transfer it to an airtight container. This will help prevent the avocado from browning and keep the flavors intact.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This extra layer helps minimize exposure to air, which can cause oxidation.
• Store the container in the refrigerator. The salad should be consumed within 1-2 days for the best taste and texture. The avocado may start to brown slightly, but it will still be safe to eat.
• If you plan to make the salad ahead of time, consider preparing the hard-boiled eggs and other ingredients separately. Combine them with the avocado just before serving to ensure maximum freshness.
• Freezing avocado egg salad is not recommended. The texture of the avocado can become mushy and unappetizing once thawed. Instead, freeze the hard-boiled eggs separately if needed and combine with fresh avocado when ready to eat.
• For a quick refresh, add a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or chives before serving. This can revive the flavors and add a burst of freshness to your salad.

• Gently warm the avocado egg salad in a skillet over low heat. Stir frequently to ensure even heating and prevent the avocado from becoming too mushy.
• Use a microwave-safe dish and cover the salad with a damp paper towel. Heat on low power in 15-second intervals, stirring in between, until just warmed through.
• For a slightly different twist, spread the avocado egg salad on a slice of bread or toast and broil in the oven for 1-2 minutes until the top is lightly browned and warmed.
• If you prefer a cold option, simply allow the avocado egg salad to come to room temperature by leaving it out for about 15-20 minutes before serving.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Fork: Used to mash the avocados until smooth.

• Knife: Essential for peeling and chopping the hard-boiled eggs.

• Cutting board: Provides a safe surface for chopping the eggs.

• Spoon: Useful for scooping out the avocado flesh.

• Measuring spoons: Ensures accurate measurement of the lemon juice, mayonnaise, and dijon mustard.

• Refrigerator: Keeps the salad fresh if you decide to store it for later.

Prepare ingredients in advance: Boil and peel the eggs the night before to save time.

Use a food processor: Quickly mash the avocados and chop the eggs using a food processor.

Pre-measure condiments: Measure out the lemon juice, mayonnaise, and dijon mustard ahead of time.

Keep tools handy: Have your mixing bowl, fork, and measuring spoons ready before you start.

Batch cooking: Make a larger batch and store in the fridge for quick meals throughout the week.