If you’re looking for a nutritious and tasty dish, avocado egg salad is the answer. This vibrant salad combines creamy avocado and hard-boiled eggs, creating a delightful texture and flavor profile. Perfect as a light lunch or as a sandwich filling, it’s packed with healthy fats and protein, making it a satisfying choice for any meal. Dive into this quick and easy recipe that will surely become a favorite!
Ingredients
– 2 ripe avocados
– 3 hard-boiled eggs
– 2 tablespoons Greek yogurt
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1 tablespoon chopped chives
– 1 tablespoon lemon juice
– Optional: diced tomatoes or bell peppers
Servings and Cooking Time
This recipe serves 2 and takes about 15 minutes to prepare. No cooking time is needed since the eggs are boiled beforehand.
Nutritional Value
Per serving (1 cup): Approximately 300 calories, 18g fat, 12g protein, 30g carbohydrates, 8g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Begin by boiling the eggs: place them in a pot of water and bring to a boil.
2. Once boiling, reduce heat and simmer for 9-12 minutes.
3. Remove eggs and place them in cold water to cool.
4. While the eggs cool, cut the avocados in half and remove the pit.
5. Scoop the avocado flesh into a mixing bowl.
6. Mash the avocado with a fork until smooth but still chunky.
7. Peel the cooled eggs and chop them into bite-sized pieces.
8. Add the chopped eggs to the bowl with the mashed avocado.
9. Stir in Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
10. Finally, mix in the chopped chives and any optional ingredients.
Alternative Ingredients
You can substitute Greek yogurt with mayonnaise for a creamier texture. Additionally, swap out chives for dill or cilantro for a different flavor profile. Feel free to add veggies like cucumbers or bell peppers for extra crunch.
Serving and Pairings
This avocado egg salad is delicious on its own or served on whole-grain bread as a sandwich. It pairs well with a side of mixed greens or fresh fruit for a complete meal.
Storage and Reheating
Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if you need to reheat it, do so gently in a microwave. Freezing is not recommended due to the avocado’s texture.
Cooking Mistakes
– Don’t overcook the eggs; this can make them rubbery.
– Use ripe avocados for the best flavor and texture.
– Adjust seasoning based on personal preference.
– Avoid adding too much liquid to keep the salad creamy, not runny.
– Ensure the salad is consumed within 2 days for freshness.
Helpful Tips
– Use a fork to mash the avocado for a chunkier texture.
– Experiment with different herbs for unique flavors.
– Add a pinch of cayenne pepper for a spicy kick.
– Serve with crackers for a crunchy contrast.
FAQs
Can I make avocado egg salad ahead of time?
Yes, you can prepare it a few hours in advance, but for the freshest taste, it’s best served immediately.
What can I serve with avocado egg salad?
This salad works great in sandwiches, on a bed of greens, or simply with crackers as a snack.
Is avocado egg salad healthy?
Absolutely! It’s loaded with healthy fats from avocados and protein from eggs, making it nutritious and satisfying.
How long does it last in the fridge?
Stored in an airtight container, it can last up to 2 days, but it’s best enjoyed fresh.
Can I freeze avocado egg salad?
It’s not recommended to freeze this salad as the texture of avocado changes when thawed.
Conclusion
Avocado egg salad is a delightful, nutritious dish that’s easy to prepare and versatile. Whether enjoyed on its own or as part of a meal, it brings together the creamy goodness of avocado and the protein-packed benefits of eggs. Try this recipe and savor the delicious flavors today!
Avocado Egg Salad
Ingredients
- 2 ripe avocados
- 3 hard-boiled eggs
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
- Optional: diced tomatoes or bell peppers
Instructions
- Boil the eggs in water for 9-12 minutes, then cool in cold water.
- Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl.
- Mash the avocado with a fork until smooth but still chunky.
- Peel and chop the cooled eggs into bite-sized pieces.
- Add the chopped eggs to the mashed avocado.
- Stir in Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Mix in the chopped chives and any optional ingredients.
- Serve immediately or store in the fridge for up to 2 days.
