Avocado Egg Salad: A Healthy and Delicious Recipe

Avocado Egg Salad: A Creamy Delight

Avocado Egg Salad is a delightful twist on the classic egg salad that brings a creamy, nutritious flair to your lunch table. This dish combines the rich, buttery texture of ripe avocados with the protein-packed goodness of hard-boiled eggs, creating a satisfying meal that is both delicious and healthy. Originating from the need to find innovative ways to enjoy eggs, this recipe has gained popularity in recent years, especially among health-conscious eaters and those looking for quick meal solutions.

People love Avocado Egg Salad not just for its incredible taste but also for its versatility. Whether you spread it on whole-grain toast, serve it in a lettuce wrap, or enjoy it straight from the bowl, this dish offers a delightful combination of flavors and textures. The creaminess of the avocado perfectly complements the firmness of the eggs, making each bite a delightful experience. Plus, it’s incredibly easy to prepare, making it a go-to option for busy weekdays or leisurely brunches. So, let’s dive into this scrumptious recipe and discover why Avocado Egg Salad is a must-try for everyone!

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• Salt and pepper, to taste
• Optional: 1/4 teaspoon garlic powder
• Optional: 1/4 teaspoon smoked paprika
• Whole grain bread or lettuce leaves for serving

Preparing the Eggs

1. Start by placing the eggs in a medium saucepan and cover them with cold water. Make sure the water is about an inch above the eggs.
2. Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat.
3. Let the eggs sit in the hot water for about 9-12 minutes, depending on how well-done you prefer your yolks. For a slightly softer yolk, aim for 9 minutes; for a firmer yolk, go for 12 minutes.
4. After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process.
5. Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to make the process easier. Set the peeled eggs aside.

Preparing the Avocado

1. While the eggs are cooling, take the ripe avocados and cut them in half lengthwise. Remove the pit and scoop the flesh into a mixing bowl.
2. Using a fork or a potato masher, mash the avocado to your desired consistency. I like to leave it a bit chunky for texture, but you can make it as smooth as you prefer.
3. Add the lemon juice to the mashed avocado to prevent browning and enhance the flavor. Mix well.

Combining Ingredients

1. Chop the cooled eggs into small pieces. You can do this with a knife or by using an egg slicer for uniform pieces.
2. Add the chopped eggs to the bowl with the mashed avocado.
3. Next, add the Dijon mustard, finely chopped red onion, and celery to the mixture. The red onion adds a nice crunch and flavor, while the celery gives it a refreshing crunch.
4. Stir in the chopped cilantro or parsley. This adds a fresh herbaceous note that complements the creaminess of the avocado.
5. Season the mixture with salt and pepper to taste. If you like a bit of extra flavor, sprinkle in the garlic powder and smoked paprika. These are optional but can elevate the dish.
6. Gently fold all the ingredients together until well combined. Be careful not to over-mix, as you want to keep some texture from the avocado and eggs.

Serving Suggestions

1. Once your avocado egg salad is ready, it’s time to serve! You can enjoy it in several ways:
2. Spread it generously on whole grain bread for a delicious sandwich. You can also use a bagel or toast for a hearty breakfast option.
3. If you prefer a lighter option, serve the salad on a bed of lettuce leaves or in lettuce wraps. This is a great low-carb alternative.
4. For a fun twist, you can also serve it in avocado halves. Just scoop out a bit more of the flesh to create a bowl and fill it with the salad.
5. Garnish with additional cilantro or parsley on top for a pop of color and freshness.

Storage Tips

1. If you have leftovers, store the avocado egg salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days, as the avocado may start to brown over time.
2. To help prevent browning, you can add a bit more lemon juice on top before sealing the container.

3. 

   Conclusion:

   If you’re looking for a delicious and nutritious dish that’s both satisfying and easy to prepare, this Avocado Egg Salad is a must-try! The creamy texture of ripe avocados combined with the protein-packed goodness of eggs creates a delightful balance that’s perfect for any meal of the day. Whether you’re enjoying it for breakfast, lunch, or a light dinner, this recipe is sure to impress your taste buds and keep you feeling full and energized.

   One of the best things about this Avocado Egg Salad is its versatility. You can serve it on a bed of fresh greens for a refreshing salad, spread it on whole-grain toast for a hearty sandwich, or even use it as a filling for lettuce wraps for a low-carb option. If you’re feeling adventurous, consider adding some diced tomatoes, chopped red onion, or even a sprinkle of feta cheese for an extra burst of flavor. You can also experiment with different herbs and spices, such as dill, cilantro, or a dash of cayenne pepper, to customize the taste to your liking.

   I encourage you to give this Avocado Egg Salad a try and make it your own! It’s not only a quick and easy recipe but also a fantastic way to incorporate healthy fats and protein into your diet. Plus, it’s a great option for meal prep; you can whip up a batch at the beginning of the week and enjoy it throughout the days ahead.

   Once you’ve made this delightful dish, I would love to hear about your experience! Did you try any unique variations or serving suggestions? Share your thoughts and any tips you might have in the comments below. Your feedback not only helps me improve but also inspires others to get creative in the kitchen.

   So, gather your ingredients and get ready to enjoy a bowl of this scrumptious Avocado Egg Salad. I promise you won’t regret it! Happy cooking!

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   Avocado Egg Salad: A Healthy and Delicious Recipe

   This Avocado Egg Salad is a creamy and nutritious blend of ripe avocados and hard-boiled eggs, accented with fresh herbs and a touch of Dijon mustard. Ideal for sandwiches, wraps, or as a light salad, it offers a satisfying meal option that's both delicious and healthy.

   Prep Time15 minutes

   Cook Time12 minutes

   Total Time27 minutes

   Category: Lunch

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 2 ripe avocados
   • 4 large eggs
   • 1 tablespoon lemon juice
   • 1 tablespoon Dijon mustard
   • 1/4 cup red onion, finely chopped
   • 1/4 cup celery, finely chopped
   • 1/4 cup fresh cilantro or parsley, chopped
   • Salt and pepper, to taste
   • Optional: 1/4 teaspoon garlic powder
   • Optional: 1/4 teaspoon smoked paprika
   • Whole grain bread or lettuce leaves for serving

   Instructions

   1. Start by placing the eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
   2. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat.
   3. Let the eggs sit in the hot water for about 9-12 minutes, depending on your preferred yolk consistency (9 minutes for slightly soft yolks, 12 minutes for firmer yolks).
   4. After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes.
   5. Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water for easier peeling. Set the peeled eggs aside.
   6. While the eggs are cooling, cut the ripe avocados in half lengthwise, remove the pit, and scoop the flesh into a mixing bowl.
   7. Mash the avocado to your desired consistency using a fork or potato masher. Leave it a bit chunky for texture if preferred.
   8. Add the lemon juice to the mashed avocado to prevent browning and enhance flavor. Mix well.
   9. Chop the cooled eggs into small pieces using a knife or egg slicer for uniformity.
   10. Add the chopped eggs to the bowl with the mashed avocado.
   11. Stir in the Dijon mustard, finely chopped red onion, and celery.
   12. Add the chopped cilantro or parsley, and season with salt and pepper to taste. Optionally, sprinkle in garlic powder and smoked paprika for extra flavor.
   13. Gently fold all ingredients together until well combined, being careful not to over-mix.
   14. Serve the avocado egg salad on whole grain bread for a delicious sandwich, or use bagels or toast for breakfast.
   15. For a lighter option, serve on a bed of lettuce leaves or in lettuce wraps.
   16. For a fun twist, serve in avocado halves, scooping out a bit more flesh to create a bowl.
   17. Garnish with additional cilantro or parsley for a pop of color.
   18. Store leftovers in an airtight container in the refrigerator. Best consumed within 1-2 days to prevent browning.
   19. To help prevent browning, add a bit more lemon juice on top before sealing the container.

   Notes

   • Der Teig darf während der Ruhezeit nicht bewegt werden.
   • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
   • Store leftovers in an airtight container in the refrigerator. Best consumed within 1-2 days to prevent browning.
   • To help prevent browning, add a bit more lemon juice on top before sealing the container.