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Amberly Vahn

Creamy Avocado Egg Salad

This creamy avocado egg salad combines simple ingredients for a fresh, nutritious meal perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 6 large eggs
  • 2 ripe avocados (preferably Hass)
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. 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)

Equipment

  • Saucepan For boiling eggs
  • Mixing bowl
  • Fork or potato masher For mashing avocados

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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

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.