Avocado Egg Salad
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This Avocado Egg Salad takes your classic egg salad and adds a healthy element of avocado! Perfectly creamy, zesty, and nutritious – it’s all around delicious! Get ready to kick your egg salad recipes up a notch!
Avocado Egg Salad Recipe
If you have yet to try avocado in egg salad, you’re about to try egg salad a whole new way! A simple nutrient rich ingredient such as avocado, with the addition of some lime juice and salt and pepper – really works wonders and adds a little something-something to typical egg salad!
I try my best to put out a few nutritious options this time of year, as I know we have just spent at least the last couple weeks indulging our little hearts out! Not to mention, I’m certain a lot of us are also done with the idea of slaving over the stove for at least a few days! This recipe is super easy to prepare, and also really versatile; serve it for lunch, breakfast, even as a dip for a midday or dinner snack!
- Avocado – I’m using 2 ripe avocados today but feel free to use more if you really enjoy this element!
- Eggs – A dozen hard boiled boiled eggs, chopped.
- Mayonnaise – Any brand of your choice will work!
- Lime juice – Freshly squeezed!
- Salt and pepper – To taste.
What Else Can I Add
Feeling a little something else? You can definitely play around with egg salad a little bit as far as texture and flavors! Here are some of my suggestions:
- Cucumber
- Celery
- Tomato
- Parsley
- Dill
- Chives
- Lemon juice
How To Make Avocado Egg Salad
- Prepare eggs: Add the peeled hard boiled eggs to a large bowl and using a pastry cutter, chop them up. You can also use a knife to chop them first then add them to the bowl.
- Finish the egg salad: In another bowl mash the avocado with a fork. Add the mashed avocado, lime juice, mayonnaise, salt, pepper to the bowl with the eggs and toss everything together.
- Serve: Serve on bagels or sandwich bread with your favorite sandwich toppings, such as cucumbers, tomatoes, lettuce, alfalfa sprouts, etc.
How Do I Know If My Avocado Is Ripe?
Typically avocados are going to turn a darker color when they are ready to eat. They won’t be as green as they are when less matured – but sometimes that isn’t the only tell. The best way to know if an avocado is fully ripe is to place it in the palm of your hand and squeeze without apply too much pressure. If the avocado yields to firm gentle pressure (soft but not mushy!), then you know it is ripe and ready to eat!
How Do I Get Perfectly Peel-able Hardboiled Eggs?
I completely understand how this can be tricky sometimes! You not only want to avoid having an egg with a runny inside, but you also want them to peel easily when the time comes! Here’s how you’re going to do it!
- Bring the water to a boil. Don’t let the eggs sit in the water as it comes up to heat – wait until the water is hot.
- Drop the eggs! – cold and straight from the fridge. Don’t let them come to room temperature, and also avoid using any eggs that have a hairline fracture.
- Reduce the heat slightly right away, so the water is still boiling but not splattering all over the stovetop. Cook the eggs for 11 minutes. (Keep in mind we used large eggs, so you will have to adjust the time if your eggs are a different size).
- Ice bath them immediately after removal from heat! Make sure there’s lots of ice so the heat from the eggs doesn’t reduce the temperature of the water. Let them sit for 10 minutes.
- Lightly tap all around the eggs to crack their shells. Carefully peel pieces of the shell away using your thumbs. And voila, underneath you’ll have a perfect hardboiled egg!
Other Ways To Make Hard Boiled Eggs
Make ahead
While I wouldn’t go ahead and assemble the entire salad ahead of time, you can absolutely boil the eggs and stick them in the fridge for up to 5 days. Avocado goes bad really fast as soon as the shell is open, so I would recommend holding off on prepping it until you’re ready to eat!
More Simple Healthy Recipes Here:
- Israeli Salad with Goat Cheese
- Greek Flatbreads
- Bacon and Chicken Arugula Sandwich
- Maple Mustard Glazed Salmon
- Spicy Fish Taco Bowls
- Turkey Meatballs
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Avocado Egg Salad
Video
Ingredients
- 2 avocados
- 12 hard boiled eggs (peeled)
- ¼ cup mayonnaise
- ⅓ cup lime juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the peeled hard boiled eggs to a large bowl and using a pastry cutter, chop them up. You can also use a knife to chop them first then add them to the bowl.
- In another bowl mash the avocado with a fork. Add the mashed avocado, lime juice, mayonnaise, salt, pepper to the bowl with the eggs and toss everything together.
- Serve on bagels or sandwich bread with your favorite sandwich toppings, such as cucumbers, tomatoes, lettuce, alfalfa sprouts, etc.
Notes
- Nutritional information is for avocado egg salad only, does not include bagels or other fixings.
- While I wouldn’t go ahead and assemble the entire salad ahead of time, you can absolutely boil the eggs and stick them in the fridge for up to 5 days. Avocado goes bad really fast as soon as the shell is open, so I would recommend holding off on prepping it until you’re ready to eat!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
