Avocado Egg Salad Recipe

Hard-boiled eggs: Provide the protein and structure for the salad.

Avocados: Add a creamy texture and healthy fats.

Lemon juice: Adds a fresh, zesty flavor and prevents the avocados from browning.

Mayonnaise: Contributes to the creaminess and binds the ingredients together.

Dijon mustard: Adds a tangy, slightly spicy flavor.

Salt: Enhances the overall taste.

Black pepper: Adds a hint of spice and depth.

When mashing the avocados, use a fork to achieve a creamy yet slightly chunky texture. This will add a delightful contrast to the smoothness of the mayonnaise and the firmness of the hard-boiled eggs.

• hard-boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of hard-boiled eggs and provides a similar protein content for a vegetarian option.

• avocados - Substitute with mashed chickpeas: Mashed chickpeas offer a creamy texture and are rich in protein and fiber, making them a good alternative to avocados.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor that can brighten up the salad just like lemon juice.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor while being lower in fat and higher in protein compared to mayonnaise.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit more texture and visual interest to the salad.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different, more earthy profile.

• To keep your avocado egg salad fresh, store it in an airtight container. This helps prevent the avocados from browning and maintains the salad's flavor.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure and keeps the avocado from oxidizing.
• Store the container in the refrigerator. The salad will stay fresh for up to 2 days, but it's best enjoyed within the first 24 hours.
• If you want to prepare the salad in advance, consider keeping the chopped eggs and the avocado mixture separate. Combine them just before serving to ensure the best texture and flavor.
• Freezing is not recommended for this avocado egg salad. The texture of the avocados and eggs can become unappetizing once thawed, leading to a watery and mushy consistency.
• If you must freeze, do so only with the chopped eggs and other ingredients, excluding the avocados. Add fresh avocados when you're ready to serve.
• For a quick refresh, add a squeeze of lemon juice and a pinch of salt before serving to brighten the flavors.

• If you must reheat the avocado egg salad, do so gently to avoid overcooking the eggs and altering the texture of the avocados.
• Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or a damp paper towel to retain moisture.
• Heat on a low power setting (about 50%) for 20-30 seconds, then check the temperature. Stir gently and continue heating in 10-second intervals if necessary.
• Alternatively, you can reheat the salad in a small saucepan over low heat. Stir constantly to ensure even heating and to prevent the avocados from becoming too mushy.
• For a refreshing twist, consider serving the salad cold or at room temperature, as the flavors meld beautifully without reheating.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Fork: Used to mash the avocados to the desired consistency.

• Knife: Essential for peeling and chopping the hard-boiled eggs.

• Cutting board: Provides a safe surface for chopping the eggs.

• Measuring spoons: Ensures accurate measurement of lemon juice, mayonnaise, and dijon mustard.

• Spatula: Useful for gently folding in the chopped eggs into the avocado mixture.

• Refrigerator: Used to chill the salad before serving if desired.

Pre-boil the eggs: Boil the eggs in advance and store them in the refrigerator to save time when making the salad.

Use a potato masher: Instead of a fork, use a potato masher to quickly mash the avocados to a smooth consistency.

Pre-measure ingredients: Measure out the lemon juice, mayonnaise, and dijon mustard beforehand to streamline the mixing process.

Chill before serving: Prepare the salad ahead of time and chill it in the refrigerator so it’s ready to serve when you need it.