Description
This creamy and flavorful Avocado Egg Salad is a nutritious twist on the classic egg salad, combining ripe avocado, hard-boiled eggs, and fresh herbs. It’s an easy, quick-to-make dish perfect for sandwiches, wraps, or as a salad topping that offers a delicious blend of textures and tastes with a hint of zesty lemon and herbaceous freshness.
Ingredients
Scale
Salad
- 1 large avocado
- 6 large hard-boiled eggs (cut into ½-inch pieces)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
Instructions
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a large mixing bowl. Use a fork to mash it partially, leaving some chunks for texture.
- Add the Eggs: Add the chopped hard-boiled eggs to the mashed avocado bowl and gently fold them together, ensuring the eggs remain in nice pieces without over-mashing.
- Mix in the Dressing: Stir in the mayonnaise and lemon juice, which will add creaminess and a tangy flavor while preventing the avocado from browning.
- Incorporate Fresh Herbs: Add the finely chopped dill, parsley, and chives, folding them into the salad evenly to distribute the fresh, vibrant herb flavors.
- Season: Sprinkle in ½ teaspoon salt and ¼ teaspoon black pepper, mixing well. Taste the salad and adjust seasoning with additional salt or pepper as desired.
- Chill and Serve: For best flavor, refrigerate the avocado egg salad for 10–15 minutes before serving or serve immediately. Enjoy it as a sandwich filling, salad topping, or as a protein-packed snack.
Notes
- Use ripe but firm avocado to ensure good texture in the salad.
- Hard boil eggs properly to avoid green yolks for best flavor and aesthetics.
- This salad keeps best if eaten within 24 hours and stored in an airtight container due to the avocado’s tendency to brown.
- Mayonnaise can be substituted with Greek yogurt for a tangier, lighter option.
- Add finely diced celery or red onion for extra crunch, if desired.
- Serve chilled for the freshest taste and best texture.
