Creamy Avocado Egg Salad Recipe
Introduction
This avocado egg salad is a creamy, flavorful twist on a classic dish. Combining ripe avocado with hard-boiled eggs creates a rich texture that’s perfect for sandwiches or as a light snack with crackers.
Ingredients
- 1 large avocado (pitted and diced)
- 3 hard-boiled eggs (chopped)
- 2 tbsp mayonnaise
- 1 tbsp cilantro (chopped)
- 1 tsp lemon juice
- Salt, to taste
- Lemon pepper, to taste
Instructions
- Step 1: In a medium bowl, combine the diced avocado, chopped hard-boiled eggs, mayonnaise, lemon juice, and chopped cilantro.
- Step 2: Season with salt and lemon pepper to taste, then gently stir all ingredients together until well mixed.
- Step 3: Serve immediately with crackers or use as a filling for sandwiches.
Tips & Variations
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
- Chop some red onion or celery for additional crunch and flavor.
- For extra freshness, sprinkle a little extra cilantro or squeeze more lemon juice before serving.
Storage
Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing. Stir gently before serving. This salad is best enjoyed fresh and may lose some creaminess after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make avocado egg salad ahead of time?
You can prepare it a few hours in advance, but it’s best to eat it the same day to enjoy the freshest flavor and avoid the avocado turning brown.
What can I use instead of cilantro?
If you’re not a fan of cilantro, fresh parsley or chives make great alternatives and still add a nice herbal note.
PrintCreamy Avocado Egg Salad Recipe
This creamy and refreshing Avocado Egg Salad combines ripe avocado with chopped hard-boiled eggs, tossed in a light mayonnaise dressing enhanced with fresh cilantro and lemon juice. Perfect as a healthy sandwich filling or served alongside crackers for a quick, wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Avocado Egg Salad
- 1 large avocado, pitted and diced
- 3 hard-boiled eggs, chopped
- 2 tbsp mayonnaise
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- Salt, to taste
- Lemon pepper, to taste
Instructions
- Prepare Ingredients: Gather all ingredients including the diced avocado, chopped hard-boiled eggs, mayonnaise, chopped cilantro, lemon juice, salt, and lemon pepper.
- Combine Salad: In a medium bowl, add the diced avocado, chopped eggs, mayonnaise, lemon juice, and chopped cilantro. Season with salt and lemon pepper according to your taste.
- Mix Thoroughly: Gently stir all the ingredients together until well combined, taking care not to overly mash the avocado to maintain a chunky texture.
- Serve: Serve your avocado egg salad chilled, either spread on bread for sandwiches or paired with crackers as a light snack.
Notes
- Use ripe but firm avocados to avoid a mushy texture.
- Adjust lemon juice and seasonings to balance the creaminess of avocado and mayonnaise.
- For a healthier version, substitute mayonnaise with Greek yogurt.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days; use lemon juice to help prevent avocado browning.
- Add chopped celery or red onion for extra crunch and flavor if desired.
Keywords: Avocado Egg Salad, Healthy Egg Salad, Easy Avocado Recipes, No-Cook Salads, Quick Lunch Ideas
