Egg Avocado Salad: A Healthy and Delicious Recipe

Egg Avocado Salad: A Delightful Fusion of Flavors

Egg Avocado Salad is a dish that perfectly marries the creamy richness of ripe avocados with the satisfying protein of hard-boiled eggs. This delightful salad not only tantalizes your taste buds but also offers a nutritious option for any meal of the day. Originating from the need to create quick, healthy meals, this salad has become a staple in many households, celebrated for its simplicity and versatility.

People love Egg Avocado Salad for its incredible taste and texture. The smoothness of the avocado complements the firm yet tender eggs, creating a delightful mouthfeel that is both refreshing and filling. Whether served on a bed of greens, as a sandwich filling, or simply enjoyed on its own, this dish is incredibly convenient to prepare, making it a go-to choice for busy individuals and families alike. With just a few ingredients, you can whip up a satisfying meal that is as nutritious as it is delicious. Join me as we explore the steps to create this scrumptious Egg Avocado Salad!

Ingredients:

• 4 large eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh dill, chopped (optional)
• Whole grain bread or lettuce leaves, for serving

Step 1: Preparing the Eggs

1. Start by placing the eggs in a medium-sized saucepan. Fill the saucepan with enough water to cover the eggs by about an inch.
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. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
5. Once the eggs have finished cooking, carefully transfer them to the ice bath using a slotted spoon. Let them cool for about 5-10 minutes to stop the cooking process.
6. After the eggs have cooled, gently tap them on a hard surface to crack the shell, then peel them under running water to make the process easier.

Step 2: Preparing the Avocado

1. While the eggs are cooling, take the ripe avocado and cut it in half lengthwise. Remove the pit carefully with a spoon or knife.
2. Using a spoon, scoop the avocado flesh out of the skin and place it in a mixing bowl.
3. Using a fork, 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.
4. Add the lemon juice to the mashed avocado to prevent it from browning and to add a fresh flavor.

Step 3: Mixing the Salad

1. Once the eggs are peeled, chop them into small pieces and add them to the bowl with the mashed avocado.
2. Next, add the mayonnaise and Dijon mustard to the bowl. These ingredients will add creaminess and a bit of tang to the salad.
3. Season the mixture with salt and black pepper to taste. I usually start with a pinch of each and adjust as needed.
4. Finally, fold in the chopped chives and dill (if using) gently to combine all the ingredients without mashing the eggs too much.

Step 4: Assembling the Dish

1. Now that your egg and avocado mixture is ready, it’s time to serve! You can enjoy this salad in a variety of ways.
2. If you prefer a sandwich, take slices of whole grain bread and spread a generous amount of the egg avocado salad on one slice. Top it with another slice of bread and cut it in half for easy eating.
3. For a lighter option, serve the salad on a bed of fresh lettuce leaves. This makes for a refreshing and healthy meal.
4. Optionally, you can garnish the salad with additional chives or dill for a pop of color and flavor.

Step 5: Storing Leftovers

1. If you have any leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days, as the avocado may start to brown over time.
2. To refresh the salad before serving leftovers, you can add a little more lemon juice and mix it gently to revive the flavors.

Tips for the Perfect Egg Avocado Salad

• Make sure your avocado is ripe for the best flavor and texture. It should yield slightly to gentle pressure when squeezed.
• Feel free to customize the salad by adding other ingredients like diced tomatoes, red onion

  

  Conclusion:

  If you’re looking for a delicious and nutritious dish that’s both satisfying and easy to prepare, this Egg Avocado Salad is a must-try! The creamy texture of ripe avocados combined with the protein-packed eggs creates a delightful harmony of flavors and nutrients that will leave you feeling energized and satisfied. Not only is this salad a fantastic option for lunch or a light dinner, but it also makes for a great side dish at gatherings or picnics.

  One of the best things about this Egg Avocado Salad is its versatility. You can serve it on a bed of fresh greens for a refreshing salad, or you can scoop it onto whole-grain toast for a hearty open-faced sandwich. If you’re feeling adventurous, try adding some diced tomatoes, cucumbers, or even a sprinkle of feta cheese for an extra burst of flavor. For those who enjoy a bit of spice, a dash of hot sauce or a sprinkle of red pepper flakes can elevate the dish to new heights.

  Don’t forget that this recipe can easily be customized to suit your taste preferences. If you’re a fan of herbs, consider mixing in some chopped cilantro or dill for a fresh twist. You can also swap out the mayonnaise for Greek yogurt for a lighter version that still packs a punch in flavor. The possibilities are endless, and that’s what makes this Egg Avocado Salad so appealing!

  I encourage you to give this recipe a try and experience the delightful combination of flavors for yourself. Whether you’re preparing it for a quick lunch, a family dinner, or a gathering with friends, I’m confident that this Egg Avocado Salad will impress everyone at the table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation.

  Cooking is all about experimenting and finding what works best for you, so don’t hesitate to make this recipe your own. I can’t wait to see how you put your spin on this Egg Avocado Salad! Enjoy every bite, and happy cooking!

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  Egg Avocado Salad: A Healthy and Delicious Recipe

  This creamy Egg Avocado Salad features hard-boiled eggs and ripe avocado, making it a nutritious and delicious option for sandwiches or lettuce wraps. Quick to prepare, it's perfect for a healthy meal on the go.

  Prep Time15 minutes

  Cook Time12 minutes

  Total Time27 minutes

  Category: Snacks

  Yield: 2-4 servings

  Save This Recipe

  Ingredients

  • 4 large eggs
  • 1 ripe avocado
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Whole grain bread or lettuce leaves, for serving

  Instructions

  1. Place the eggs in a medium-sized saucepan and cover with water by about an inch.
  2. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove from heat.
  3. Let the eggs sit in the hot water for 9-12 minutes, depending on your preferred yolk consistency.
  4. Prepare an ice bath in a large bowl with ice and cold water.
  5. Transfer the eggs to the ice bath using a slotted spoon and cool for 5-10 minutes.
  6. Once cooled, gently crack the shells and peel the eggs under running water.
  7. Cut the ripe avocado in half lengthwise and remove the pit.
  8. Scoop the avocado flesh into a mixing bowl and mash it with a fork to your desired consistency.
  9. Add lemon juice to the mashed avocado to prevent browning and enhance flavor.
  10. Chop the peeled eggs into small pieces and add them to the bowl with the mashed avocado.
  11. Stir in the mayonnaise and Dijon mustard for creaminess and tang.
  12. Season with salt and black pepper to taste.
  13. Gently fold in the chopped chives and dill (if using).
  14. Serve the egg and avocado mixture on whole grain bread for a sandwich or on a bed of lettuce leaves for a lighter option.
  15. Optionally, garnish with additional chives or dill.
  16. Store any leftovers in an airtight container in the refrigerator for 1-2 days.
  17. To refresh, add a little more lemon juice before serving.

  Notes

  • Ensure your avocado is ripe for the best flavor and texture.
  • Feel free to customize the salad with additional ingredients like diced tomatoes or red onion.