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
Scale
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.
