Avocado Egg Salad Recipe
When preparing a delightful and nutritious meal, my favorite combination of ingredients is creamy avocados and protein-packed eggs. Avocado Egg Salad is my go-to dish; its flavors perfectly complement one another, and its textures are perfectly balanced.
Three ripe avocados provide the base, and their richness is escalated even further by the four hard-boiled eggs that are also part of this dish’s ensemble. About two tablespoons of mayonnaise (the good kind, of course) are necessary to achieve the level of creaminess I prefer.
And a tablespoon of lemon juice is also necessary. It’s not just a flavor thing; the acid helps prevent the avocados from browning too soon.
The flavor profile of the salad is amped up by the inclusion of fresh herbs like dill and chives. Not only do they make it taste better, but they also lend a beautiful speckled look that’s prominent throughout the dish.
I almost always make this with freshly cracked black pepper, and a bit of salt to taste, because I find that’s the thing that really brings out the flavor, allowing the fresh avocado and eggs to shine. You could also dress it up a little bit more with finely diced red onion or a teaspoon of Dijon mustard for an extra kick.
Nutritionally, this Avocado Egg Salad is a powerhouse. It’s loaded with good, healthy fats from the avocado, plenty of vitamins, and great protein from the eggs.
Ingredients
The abundance of healthy fats in avocados makes them a fantastic source of fiber and potassium.
They are extremely creamy and have a close-to-perfect texture for any dish.
Eggs: They are full of protein.
They add richness and silkiness to the salad.
Mayonnaise: Contributes creaminess and depth; it perfectly complements the avocado to achieve a smooth texture.
Juice of Lemon: Provides a punchy flavor while preventing the avocado from turning brown.
Dill: Imbues the salad with a flavor that is fresh and herby, elevating its taste profile to a new height.
Chives: Contributes a subtle flavor reminiscent of onions that enhances both the scent and the flavor of dishes.
Ingredient Quantities
- 3 ripe avocados
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 cup diced red onion
- Optional: 1 teaspoon Dijon mustard
Instructions
1. Start by taking the skin and the pit out of the avocados, then put the flesh of the avocados into a big mixing bowl.
2. With a fork, gently mash the avocados, leaving some chunks for texture.
3. Take the hard-boiled eggs, and chop them into small pieces after peeling them.
4. Combine the diced hardboiled eggs with the avocados in the bowl.
5. Combine all ingredients in a bowl. Mix in the mayonnaise and lemon juice until the mixture is consistent and cohesive.
6. Mix the herbs in well. Use fresh dill and chives that have been chopped fine.
7. Adjust the taste by seasoning the mixture with salt and black pepper.
8. For extra flavor and crunch, the diced red onion can be added if desired.
9. If you want a tangy kick, stir the Dijon mustard in until combined.
10. The avocado egg salad can be served on whole grain bread, toast, or enjoyed as a dip with your favorite veggies or chips.
Equipment Needed
1. Mixing bowl
2. Fork
3. Cutting board
4. Knife
5. Measuring spoons
FAQ
- Can I make this salad in advance?Certainly! However, if you want the dip to be at its freshest, it should be prepared no more than a day in advance. This is because brown avocados make for a not-so-pretty presentation.
- How do I store the avocado egg salad?Place it in a tightly sealed container and put it in the refrigerator if you plan to keep it for more than a few hours. It’s also a good idea to add a thin layer of lemon juice on top to deter oxidation.
- Is there a substitute for mayonnaise?If you would rather not use mayonnaise, you can substitute it with either Greek yogurt or sour cream.
- Can I use dried dill and chives instead of fresh herbs?Certainly, but use a quarter of the amount because dehydrated herbs have a more intense taste.
- How do I prevent the avocados from browning?The recipe’s lemon juice helps, but you can also press plastic wrap directly onto the salad’s surface before sealing the container.
- What can I serve with this salad?This salad is well suited to accompany whole-grain bread, crackers, or as a stuffing in sandwiches or wraps.
- Can I skip the optional ingredients?The optional red onion and Dijon mustard can be left out if so desired.
Substitutions and Variations
Three ripe avocados: You can change the texture and flavor of this recipe by using 3 cups of mashed chickpeas instead of the avocados.
2 tablespoons mayonnaise: Replace with Greek yogurt for a lighter version.
1 tablespoon lemon juice: For a different citrus note, use lime juice.
1 tablespoon of fresh dill, chopped: If fresh dill is unavailable, substitute it with fresh parsley.
You can use the following ingredients to create your own optional salsa to serve with the burgers:
1/4 cup diced red onion. If you don’t want to use red onion, you can swap it for green onion; just know that green onion will give you a milder taste because it is not as assertive as red onion.