Avocado Egg Salad Recipe

Hard-boiled eggs: Provide the protein base for the salad.

Avocados: Add a creamy texture and healthy fats.

Lemon juice: Adds a zesty flavor and prevents the avocados from browning.

Mayonnaise: Adds creaminess and binds the ingredients together.

Dijon mustard: Adds a tangy and slightly spicy flavor.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth to the flavor.

When mashing the avocados, use a fork to achieve a slightly chunky texture rather than a completely smooth one. This adds a delightful contrast to the creamy mayonnaise and the firm hard-boiled eggs.

• hard-boiled eggs - Substitute with tofu: Tofu can provide a similar texture and protein content, making it a great vegan alternative.

• avocados - Substitute with mashed peas: Mashed peas offer a similar creamy texture and a mild flavor that complements the other ingredients.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable replacement.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, while also being lower in fat.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder than dijon.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, making it a good alternative.

• To keep your avocado egg salad fresh and vibrant, store it in an airtight container. This helps prevent the avocados from browning too quickly.
• Before sealing the container, press a piece of plastic wrap directly onto the surface of the salad. This minimizes air exposure and keeps the lemon juice and avocados from oxidizing.
• Refrigerate the salad immediately after preparation. It can be stored in the fridge for up to 2 days. Beyond this, the avocados may start to lose their bright green color and the texture may become less appealing.
• If you want to prepare the salad in advance, consider keeping the hard-boiled eggs and the avocado mixture separate. Combine them just before serving to maintain the best texture and flavor.
• Freezing is not recommended for this avocado egg salad. The texture of avocados changes significantly when frozen and thawed, resulting in a mushy consistency that may not be pleasant.
• If you must freeze, do so only with the hard-boiled eggs and other ingredients, excluding the avocados. Thaw and add fresh avocados when you’re ready to serve.
• When ready to enjoy, give the salad a good stir to reincorporate any separated ingredients and refresh the flavors with a squeeze of lemon juice if needed.

• For a quick and easy method, place the avocado egg salad in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel. Heat on medium power for about 30 seconds to 1 minute. Stir halfway through to ensure even warming. Be cautious not to overheat, as the avocados can become mushy.

• Alternatively, you can reheat the avocado egg salad using a stovetop method. Place the salad in a non-stick skillet over low heat. Stir gently and continuously for about 2-3 minutes until it reaches your desired temperature. This method helps maintain the texture of the eggs and avocados.

• If you prefer a more refreshing option, consider serving the avocado egg salad cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes before serving. This allows the flavors to meld together beautifully without the need for reheating.

• For a creative twist, use the leftover avocado egg salad as a filling for a warm sandwich. Toast some bread or a bagel, and spread the salad on it. The warmth of the bread will complement the cool, creamy salad perfectly.

• Another delightful option is to use the avocado egg salad as a topping for a warm baked potato. Simply reheat the baked potato in the microwave or oven, then top it with a generous scoop of the salad. The combination of warm and cold textures is simply divine.

• 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 stable surface for chopping the eggs.

• Measuring spoons: Ensures accurate measurement of the lemon juice, mayonnaise, dijon mustard, salt, and black pepper.

• Spoon: Useful for mixing the ingredients together and folding in the chopped eggs.

• Refrigerator: Used to store the salad if you choose to refrigerate it for later.

Pre-boil the eggs: Boil the eggs in advance and store them in the fridge. This saves time when you're ready to make the avocado egg salad.

Use ripe avocados: Ensure your avocados are ripe for easy mashing. This reduces prep time significantly.

Pre-mix the dressing: Mix the lemon juice, mayonnaise, dijon mustard, salt, and black pepper ahead of time. Store it in a jar for quick assembly.

Chop eggs quickly: Use an egg slicer to chop the hard-boiled eggs uniformly and quickly.

Batch preparation: Make a larger batch and store it in the fridge. This way, you have a ready-to-eat meal for the next few days.