If you have a soft spot for simple yet soul-satisfying dishes, this Creamy Avocado Egg Salad Recipe will quickly become your new obsession. Combining the dreamy richness of ripe avocado with the classic comfort of hard-boiled eggs, it’s a fresh twist on a beloved staple. Every bite offers a luscious texture, brightened with zingy lemon and a little kick from Dijon mustard, creating a harmonious blend of flavors that feel both indulgent and wholesome. Whether you’re making a quick lunch or prepping an easy snack, this salad brings vibrant color and creamy delight to your table without any fuss.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity. Each ingredient is carefully chosen not just for flavor but also for texture and freshness. Together, they create a balanced dish that’s both satisfying and vibrant.
- Ripe avocado: Creamy and smooth, it forms the luscious base of the salad.
- Hard-boiled eggs: Packed with protein, they add substance and a subtle richness.
- Mayonnaise: Enhances creaminess and binds everything together.
- Dijon mustard: Adds tang and a gentle spicy kick that lifts the flavors.
- Lemon juice: Brings brightness and a refreshing citrus note.
- Salt and pepper: Essential to enhance and balance the flavors perfectly.
- Fresh cilantro (optional): Offers a burst of herbal freshness and color contrast.
How to Make Creamy Avocado Egg Salad Recipe
Step 1: Prepare the avocado
Start by peeling and pitting a perfectly ripe avocado. Place it in a medium mixing bowl, where it will shine as the creamy foundation of your salad. Using a fork, begin mashing it gently to achieve a smooth yet slightly chunky texture that feels satisfying in every mouthful.
Step 2: Mash the hard-boiled eggs
Next, add your hard-boiled eggs to the bowl. Mash them with the avocado until well combined, creating a delightful mix where the richness of yolks blends seamlessly with the creamy avocado. This combination is the heart of the salad’s signature creaminess.
Step 3: Add your creamy mix-ins
Now, it’s time to stir in ¼ cup of mayonnaise, a tablespoon of Dijon mustard, and a splash of lemon juice. These ingredients not only boost the creaminess but also add layers of tang and flavor complexity that keep this salad interesting bite after bite.
Step 4: Season and adjust
Season the mixture with salt and pepper to taste, then mix everything thoroughly. Take a moment to taste your creation—seasoning is key here. Don’t hesitate to tweak salt, pepper, or lemon juice to perfectly suit your palate.
Step 5: Add fresh herbs
If you’re using fresh cilantro, now’s the moment to fold in about two tablespoons, finely chopped. The vibrant green flecks add not just color but a fresh, herbaceous pop that effortlessly elevates the whole dish.
Step 6: Ready to serve
Your creamy avocado egg salad is now perfectly mixed and flavorful. It’s ready to enjoy immediately, whether as a filling for your favorite sandwich, a topping on crunchy toast, or served over a crisp bed of greens for a lighter option.
Step 7: Savor and enjoy
This is your moment! Dive into this creamy, dreamy salad and relish the wonderful balance of smooth avocado, tender eggs, tangy mustard, and fresh herbs. Every forkful is a little celebration of taste and texture.
How to Serve Creamy Avocado Egg Salad Recipe
Garnishes
A sprinkle of freshly chopped chives, a little cracked black pepper, or even a few red pepper flakes can add a delightful finishing touch. These simple garnishes create a lovely contrast in flavor and visual appeal, enhancing your salad’s vibrant personality.
Side Dishes
This salad pairs beautifully with crisp vegetable sticks, crunchy artisan bread, or a fresh green salad. It works wonderfully alongside roasted potatoes or can even be accompanied by a light soup for a wholesome meal that feels satisfying without weighing you down.
Creative Ways to Present
For a fun twist, serve the salad scooped into avocado halves or stuffed into ripe tomatoes. You can also use it as a topping for crackers or as a filling inside lettuce wraps for a refreshing, handheld treat that’s perfect for entertaining or lunch on the go.
Make Ahead and Storage
Storing Leftovers
Leftover creamy avocado egg salad keeps well in an airtight container in the fridge for up to two days. Because avocado browns quickly, a little lemon juice in the mix helps maintain freshness and color, but enjoy it sooner rather than later for the best experience.
Freezing
Freezing is not recommended for this salad, as the creamy avocado and egg texture can change unfavorably once thawed. It’s best to prepare just enough for immediate enjoyment or plan to finish leftovers within a couple of days.
Reheating
This salad is best enjoyed cold or at room temperature. Warm it up gently if you must, but heating can cause the avocado to become bitter and the eggs to toughen, detracting from the creamy, fresh deliciousness you’re aiming for.
FAQs
Can I use regular mustard instead of Dijon?
Absolutely, though Dijon mustard offers a subtler, slightly spicy flavor that complements the avocado and eggs perfectly. Regular mustard will work but expect a sharper taste.
Is it okay to leave out the mayonnaise?
Yes, but mayo helps create that signature creamy texture. You can substitute it with Greek yogurt for a tangier and lighter alternative.
How ripe should the avocado be?
Choose an avocado that yields slightly to gentle pressure. Overly soft avocados might be too mushy, while underripe ones lack the wonderful creaminess essential for this recipe.
Can I add other herbs besides cilantro?
Definitely! Fresh dill, parsley, or chives make lovely additions and provide different fragrant notes to tailor the salad to your liking.
How long does the salad last once made?
For the best texture and flavor, consume within 1-2 days. Stored properly in the fridge, it can keep safe to eat for up to 48 hours but may start to discolor or lose freshness after that.
Final Thoughts
This Creamy Avocado Egg Salad Recipe is a total game-changer for everyday meals. It’s so simple yet packed with flavor and texture that you’ll find yourself reaching for it again and again. Easy to make, fun to eat, and endlessly adaptable, why not give it a try today? Once you taste how well these ingredients mingle into a silky, satisfying salad, it’ll become a cherished favorite in your kitchen too.
Print
Creamy Avocado Egg Salad Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 0m
- Total Time: 0h 10m
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
A creamy and flavorful avocado egg salad combining ripe avocado with hard-boiled eggs, mayonnaise, and Dijon mustard, accented with fresh lemon juice and optional cilantro for a fresh twist. Perfect for sandwiches, toast, or served over greens for a quick, nutritious meal.
Ingredients
Avocado Egg Salad Ingredients
- 1 ripe avocado
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the avocado: Peel and pit the ripe avocado, then place it in a medium mixing bowl.
- Mash eggs and avocado: Add the hard-boiled eggs to the bowl and mash them together with the avocado using a fork until well combined and creamy.
- Add the dressing ingredients: Stir in the mayonnaise, Dijon mustard, lemon juice, salt, and pepper into the avocado and egg mixture.
- Combine thoroughly: Mix everything together until all ingredients are fully incorporated and the salad has a smooth consistency.
- Season to taste: Taste the avocado egg salad and adjust the seasoning if necessary by adding more salt, pepper, or lemon juice.
- Add cilantro (optional): If desired, gently fold in the chopped fresh cilantro to add a fresh, herbal flavor.
- Serve: Serve the avocado egg salad immediately as a sandwich filling, spread on toast, or over a bed of greens for a refreshing meal.
- Enjoy: Relish your delicious and creamy avocado egg salad!
Notes
- For best texture, use ripe but firm avocado to avoid overly mushy salad.
- Hard-boil eggs ahead of time and chill to save prep time.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Add finely chopped red onion or celery for extra crunch if desired.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Serve with whole grain bread or leafy greens to increase fiber content.
