Description
Creamy Avocado Egg Salad invites classic comfort with a California-inspired twist. Rich mashed avocados blend seamlessly with chopped eggs, creating a protein-packed lunch that satisfies you from first delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 large avocado
- 6 large hard-boiled eggs, cut into 0.5-inch pieces
Fresh Herbs:
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
Seasoning and Binding Ingredients:
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice from 1 lemon
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper plus more to taste
Instructions
- Carefully halve the ripe avocado, extracting the pit and gently peeling away the skin. Slice the avocado into precise quarter segments.
- Select a spacious mixing bowl and thoroughly mash the avocado quarters using a potato masher or sturdy fork, transforming the chunks into a creamy, uniform texture.
- Delicately fold in of mayonnaise, ensuring a smooth integration without aggressive stirring.
- Introduce of fresh lemon juice to brighten the mixture and prevent browning of the avocado.
- Sprinkle in finely chopped fresh dill, parsley, and chives, distributing the herbs evenly throughout the creamy base.
- Season the mixture with kosher salt and freshly ground black pepper, adjusting to taste and creating a balanced flavor profile.
- Gently combine all ingredients, maintaining the avocado’s luxurious texture and preventing over-mixing.
- Transfer the egg salad to a serving dish, accompanying with crisp toast points, artisan crackers, or enjoying directly from the bowl with a serving spoon.
Notes
- Slice eggs into bite-sized pieces for a chunky texture that complements the creamy avocado base.
- Chill the mixture for 15-20 minutes to allow flavors to meld together and enhance overall taste profile.
- Add a sprinkle of smoked paprika or red pepper flakes for an unexpected zesty kick.
- Customize the herbs based on your preference, swapping dill for tarragon or basil for a fresh twist.
- Leftover salad stays fresh in an airtight container for up to two days when refrigerated properly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Lunch, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 195 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 186 mg