Avocado Egg Salad

Elevate your lunch game with this creamy, tangy avocado egg salad!

The combination of rich, buttery avocado with perfectly cooked eggs is a match made in heaven.

With its vibrant green hue and fresh herbs, it looks just as good as it tastes!

Trust me, once you try this upgraded take on egg salad, you’ll never go back to the plain version again. 

Why You’ll Love This Avocado Egg Salad

Creamy Texture: The combination of mashed avocado and chopped eggs creates a rich and creamy texture. It’s so satisfying!

Versatile: Enjoy this salad in sandwiches, wraps, on crackers, or as a protein-packed dip. It’s totally adaptable.

Taste Sensation: The combination of rich avocado, tangy lemon, and aromatic herbs creates a delightful flavor profile.

Quick and Easy: With only a handful of ingredients and minimal preparation required, this recipe comes together in no time.

Ingredients

• Hard-Boiled Eggs: The foundation of this creamy, protein-packed salad.
  
• Ripe Avocados: Buttery, nutrient-dense fruits add a velvety texture and healthy fats.
  
• Red Onion: It brings a pop of color and flavor.
  
• Fresh Lemon Juice: The citrusy secret weapon brightens the dish and prevents browning.
  
• Mayonnaise: This binder ties all the ingredients together.
  
• Fresh Chives and Fresh Dill: Aromatic herbs elevate the salad with their vibrant, fresh notes.
  
• Salt and Pepper: The classic seasoning duo enhances and balances all the flavors.

How to Make Avocado Egg Salad

This salad is as easy as 1-2-3!

1. Combine. Add the chopped hard-boiled eggs to a large bowl. Gently mash the avocado in the bowl with the eggs, leaving some chunks for texture.

2. Add the flavoring. Stir in the red onion, lemon juice, mayonnaise, chives, and dill until well combined. Season with salt and pepper to taste.

3. Serve. Serve the avocado egg salad immediately on toasted bread, in a wrap, with crackers, or on top of a bed of lettuce. Enjoy!

Tips for the Best Avocado Egg Salad

Follow these tips to ensure your egg salad comes out perfect.

• Perfect the art of egg boiling. Use the 6-6-6 method: 6 minutes boiling, 6 minutes covered off heat, 6 minutes in ice water for easy-to-peel, perfectly cooked eggs.

• Pick the right avocados. Choose avocados that yield slightly to gentle pressure for ideal ripeness and creaminess.

• Don’t let ’em brown! Add the lemon juice immediately after dicing the avocados to prevent oxidation and maintain color.

• Vary the texture. Leave some avocado chunks for a varied texture, rather than mashing completely smooth.

• Give the onion a good soak. Soak chopped red onion in cold water for 10 minutes before adding to reduce sharpness and improve digestibility.

• Be gradual. Add salt and pepper in small increments, tasting as you go to achieve the perfect balance.

• Choose your creaminess. Adjust the amount of mayonnaise to reach your desired level of creaminess.

How to Store

It’s important to note this salad is best consumed within 24 hours for optimal freshness and flavor. But if you do have leftovers, follow these steps.

To Store: Transfer to an air-tight container and press plastic wrap directly onto the surface to prevent browning. Keep it refrigerated for up to 2 days. Before serving, give it a quick stir and taste, adjusting seasoning if necessary.