Description
A creamy and rich egg salad made with mashed avocado, tender eggs, and a hint of seasoning. This twist on a classic favorite makes for a delicious and healthier sandwich filling or snack.
Ingredients
For the Creamy Avocado and Egg Salad:
- 6 large eggs
- 2 ripe avocados
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 teaspoon lime juice (freshly squeezed)
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 small red onion, finely diced
- 1 small cucumber, diced (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil (optional, for a creamier texture)
Instructions
To begin, place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat slightly and let the eggs cook for about 9-12 minutes to achieve hard-boiled eggs.
Once the eggs are cooked, remove them from the boiling water and place them in a colander. Rinse the eggs under cold water or place them in an ice bath to cool. This helps stop the cooking process and makes peeling easier.
After the eggs are cool enough to handle, peel them, cut off the ends, and chop them into small pieces. Set them aside for later.
While the eggs are cooling, slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Use a fork or potato masher to mash the avocado until it reaches a creamy, smooth consistency. You can leave it slightly chunky for a more textured salad or mash it completely smooth based on your preference.
In the same mixing bowl with the mashed avocado, add the mayonnaise (or Greek yogurt for a lighter option), Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper. Stir the mixture together until everything is well combined, creating a creamy dressing for the salad.
The lime juice adds a refreshing tang, while the mustard gives the salad a slight kick. The smoked paprika, if used, enhances the flavor with a subtle smokiness, and the garlic powder rounds out the seasoning.
Next, add the chopped hard-boiled eggs to the bowl with the avocado dressing. Gently fold them into the mixture, being careful not to mash the eggs too much. You want to maintain some chunks of egg for texture.
Add in the diced red onion and cucumber (if using) and stir to combine. These vegetables add crunch and freshness to the salad, complementing the creamy avocado and eggs. If you like, you can also stir in fresh cilantro for added flavor and a burst of color.
Once everything is mixed, taste the salad and adjust the seasoning if necessary. Add more salt, pepper, lime juice, or mustard to suit your preferences. If you want a creamier texture, you can also drizzle in a little olive oil at this stage.
Once the salad is well-mixed and seasoned to your liking, it’s ready to be served. You can enjoy it immediately, or for best results, refrigerate the salad for 30 minutes to an hour to allow the flavors to meld together.
Serve the creamy avocado and egg salad on a bed of greens, as a filling for sandwiches or wraps, or as a side dish to complement grilled meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20-25g
- Carbohydrates: 10-12g
- Protein: 12g