This avocado egg salad is a delightful twist on the classic egg salad, combining the creamy richness of avocados with the protein-packed goodness of hard-boiled eggs. It's a perfect blend of flavors and textures, making it an ideal choice for a quick lunch or a light dinner. The addition of lemon juice and dijon mustard adds a zesty kick, while a touch of mayonnaise ensures a smooth and luscious consistency.
Most of the ingredients in this recipe are commonly found in your kitchen. However, if you don't usually keep avocados or dijon mustard on hand, you might need to pick them up at the supermarket. Look for ripe avocados that yield slightly to gentle pressure, and make sure to choose a good-quality dijon mustard for the best flavor.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How To Store or Freeze This Dish
- 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.
How To Reheat Leftovers
- 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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Avocado Egg Salad Recipe
Ingredients
Main Ingredients
- 4 large Eggs hard-boiled
- 2 medium Avocados ripe
- 1 tablespoon Lemon Juice
- 1 tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
Instructions
- 1. Peel and chop the hard-boiled eggs.
- 2. In a mixing bowl, mash the avocados with a fork.
- 3. Add lemon juice, mayonnaise, Dijon mustard, salt, and black pepper to the mashed avocados.
- 4. Gently fold in the chopped eggs.
- 5. Serve immediately or chill in the refrigerator before serving.
Nutritional Value
Keywords
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