Ready in: 30 minutes · Serves: 4 · Technique: Boiling and Mixing · Storage: Up to 2 days in the fridge.
Quick Answer
This creamy avocado egg salad combines simple ingredients for a fresh, nutritious meal perfect for gatherings.
Living in the bustling vibes of New York City, I often find myself drawn to fresh, vibrant dishes that not only satisfy but also energize me. As the holidays approach, I look for recipes that can easily serve as light lunches or delightful appetizers for gatherings with friends and family. One such recipe that has stolen a special place in my heart is this creamy avocado egg salad. It’s a nod to health-conscious living while also bringing the rich and comforting flavors that remind me of home.
A Delicious and Nutritious Holiday Appetizer
Why You’ll Love This Recipe
- Rich and creamy texture from ripe avocados, making it a healthy alternative to traditional egg salad.
- Quick to prepare, perfect for light lunches or appetizers during the holiday season.
- Packed with flavor and crunch from fresh vegetables and herbs, elevating your dining experience.
- Versatile serving options—enjoy it on whole grain bread, in lettuce cups, or with your favorite crackers.
- Contains healthy fats that keep you satisfied without the heaviness of regular mayonnaise.
Ingredients
This creamy avocado egg salad is made with simple, fresh ingredients that combine for a delicious dish.
For the Egg Salad:
- 6 large eggs
- 2 ripe avocados (preferably Hass)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely diced
- Salt and black pepper to taste
- Fresh herbs for garnish (such as cilantro or parsley)
For Serving:
- Whole grain bread, lettuce cups, or crackers
How to Make Creamy Avocado Egg Salad (Step-by-Step)
This recipe is straightforward and fun to prepare, allowing you to create a delightful dish in no time.
Step 1: Boil the Eggs
Start by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 12 minutes. This method gives you that perfect hard-boiled texture without overcooking.
Step 2: Cool and Peel
After the time is up, quickly transfer the eggs to an ice bath. Let them cool for about 5 minutes. Peeling them under a little running water can make this process smoother, so don’t skip this trick!
Step 3: Mash the Avocados
In a large mixing bowl, scoop out the ripe avocados. Use a fork or a potato masher to blend until creamy, leaving a few chunks for texture if you prefer. The nutty aroma of ripe avocado instantly lifts my spirits!
Step 4: Combine Ingredients
Chop the peeled eggs and add them to the bowl with avocados. Stir in the Dijon mustard, lemon juice, mayonnaise, red onion, and celery. Season generously with salt and black pepper. The mixture should feel creamy and a little tangy, with a wonderful crunch from the veggies.
Step 5: Serve and Enjoy
Serve the salad on a slice of whole grain bread, atop crisp lettuce leaves, or generously spooned onto crackers. I like to finish it off with a sprinkle of fresh herbs for an added layer of flavor.
Common Mistakes to Avoid:
- Overcooking the Eggs: This can lead to a greenish ring around the yolk and a rubbery texture. Stick to the timing for perfectly cooked eggs.
- Choosing Unripe Avocados: They should yield slightly to pressure when squeezed. Unripe avocados will not provide the creamy texture we’re after.
- Not Tasting as You Go: Season to your preference. Remember, you can always add more salt and pepper, but it’s hard to take it back out.
Tips and Tricks for Success:
- For a bit more zing, consider adding chopped pickles or capers into the mix.
- Using fresh herbs not only brightens the salad but enhances the overall taste.
- This salad is best served fresh but can be stored in the refrigerator for a day or two. Just be sure to cover it tightly to minimize browning.
Variations:
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Add diced bell peppers for an extra crunch and sweetness.
- Mix in some chopped cooked bacon for a savory twist.
- Use different types of bread like sourdough or rye for different textures.
How to Serve:
- Spread on slices of whole grain bread.
- Serve in crisp lettuce cups for a low-carb option.
- Enjoy on top of crackers for a crunchy appetizer.
- Garnish with fresh herbs for an extra layer of flavor.
Make Ahead and Storage
- Make Ahead: Prepare the egg salad in advance and store it in the refrigerator for up to 2 days.
- Storage: Keep leftovers in an airtight container, pressing plastic wrap against the surface to minimize browning.
- Reheating: This dish is best served cold; no reheating is necessary.
- Freezing: Not recommended, as the texture of the avocado and egg may change.
Recipe Notes / What I Learned
I discovered that the creamy avocado not only elevates the flavor but also adds healthy fats that keep the salad satisfying without the heaviness of traditional mayonnaise. It’s been a delightful spin on the classic egg salad that I’ve made countless times—one that I know will take center stage at my upcoming holiday gatherings!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 10g protein · 12g carbs · 20g fat
Creamy Avocado Egg Salad
Ingredients
Equipment
Method
- Start by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 12 minutes.
- After the time is up, quickly transfer the eggs to an ice bath. Let them cool for about 5 minutes. Peeling them under a little running water can make this process smoother, so don’t skip this trick!
- In a large mixing bowl, scoop out the ripe avocados. Use a fork or a potato masher to blend until creamy, leaving a few chunks for texture if you prefer.
- Chop the peeled eggs and add them to the bowl with avocados. Stir in the Dijon mustard, lemon juice, mayonnaise, red onion, and celery. Season generously with salt and black pepper.
- Serve the salad on a slice of whole grain bread, atop crisp lettuce leaves, or generously spooned onto crackers. Garnish with fresh herbs for an added layer of flavor.
Notes
FAQs
Can I use different types of vinegar instead of lemon juice?
Yes, you can substitute lemon juice with vinegar, such as apple cider vinegar or white wine vinegar, for a different flavor profile. Just be mindful of the acidity level.
How can I make this recipe vegan?
To make this recipe vegan, substitute the eggs with mashed chickpeas or tofu, and use vegan mayo instead of regular mayonnaise.
What can I serve with the avocado egg salad?
This salad pairs well with whole grain bread, lettuce cups, or crackers. You can also serve it as a topping for a grain bowl or alongside fresh veggies for a lighter meal.
