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Avocado Egg Salad has become my favorite go-to when I am short on time yet craving something creamy and satisfying. This mayo-free version packs all the classic comfort of egg salad with the nutrition and flavor punch of ripe avocados. It fits perfectly in a sandwich for lunch or scooped atop crunchy crackers for a light snack.
I first made this salad on a day when my fridge was almost empty except for eggs and avocados. Since then I love making it for picnics or quick work lunches and my friends always ask for the recipe.
Ingredients
- Hard boiled eggs: the base for protein and classic egg salad texture choose eggs with golden yolks for best flavor
- Ripe avocados: provide a creamy body and heart healthy fats make sure they yield slightly to gentle pressure with no brown spots
- Onion powder: adds a mild savory note without raw onions Choose a fresh jar for max flavor
- Ground mustard: delivers a subtle tanginess try yellow or even a touch of Dijon if you have it
- Cracked pepper: brightens everything with just a touch of heat use freshly cracked for spice
- Sea salt: brings all the flavors together sprinkle in and taste as you go
- Optional crushed red pepper: gives a little kick I like to use a pinch when I want extra zest
Step-by-Step Instructions
- Prepare the Eggs and Avocado:
- Peel your hard boiled eggs and pit the ripe avocados. The eggs should be recently boiled and fully cooled for easy mashing and the avocados should be just soft but not mushy.
- Mix and Mash in a Bowl:
- Combine the peeled eggs chopped or halved and both scooped avocado halves with the onion powder ground mustard pepper and sea salt in a medium bowl. Use a sturdy fork to press and mash especially the egg yolks and avocado until you reach your desired creaminess. Take time here to make sure every bite will be luscious.
- Customize and Taste:
- Taste the mixture and adjust the seasoning as needed. If you like more heat add a little crushed red pepper. If you want more tang sprinkle in an extra pinch of mustard or a tiny squeeze of lemon juice.
- Serve or Store:
- Enjoy the avocado egg salad right away on toast crackers or greens. If you are not eating it immediately stir in a squeeze of lemon juice to help keep it fresh. Press plastic wrap directly onto the surface to slow browning.
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I truly love using the ripest avocados I can find for the best creamy texture. My kids have started to request this salad for their school lunches and now it is one of our family’s most requested recipes. We once made it together after an egg hunt and giggled over the bright green color.
Storage Tips
To keep your avocado egg salad fresh mix in a teaspoon or so of lemon juice and press a piece of plastic wrap directly onto the surface before refrigerating. This minimizes air contact which helps prevent browning. For best flavor and texture enjoy within twenty four hours.
Ingredient Substitutions
If you are out of onion powder try a pinch of garlic powder or finely diced green onions. No ground mustard Substitute a bit of Dijon for a tangy twist. You can add chopped fresh herbs like dill or chives for even more flavor.
Serving Suggestions
Spoon the salad onto toasted sourdough or whole grain bread for a satisfying sandwich. Top with a few extra slices of avocado or some peppery arugula. It is also delicious as a protein packed topping for salad greens or as a filling in lettuce wraps.
Cultural Context
Egg salad is a lunchtime classic in many American homes and avocado has become a beloved addition for nutritious twists. The natural creamy texture of avocado replaces traditional mayonnaise making this salad appealing even for those who avoid dairy or eggs with added fats.
Recipe FAQs
- → What is the best way to mash the eggs and avocado together?
Use a fork to gently break down the eggs with the avocado until you achieve a creamy yet slightly chunky texture.
- → How do I prevent the avocado from turning brown?
Stir in a squeeze of lemon juice, then cover the salad tightly with plastic wrap, pressing it directly onto the surface.
- → Can I prepare this dish ahead of time?
For best freshness, eat within a couple of hours. Lemon juice can help preserve color if prepping a bit in advance.
- → Are there ways to add extra flavor or heat?
Try crushed red pepper, extra black pepper, or fresh herbs for added zest and a touch of heat.
- → How should I serve this salad?
Enjoy on toast, crackers, in a sandwich, or straight from the bowl as a simple, nourishing meal.