why make this recipe
This salad is quick, fresh, and creamy. It uses simple ingredients you can find in any kitchen. You get healthy fats from avocado and protein from eggs. If you like similar easy salads, try a different mix like creamy old bay egg salad with shrimp for a new flavor.
introduction
This recipe is easy to make. It needs little prep and tastes good cold. You can make it for lunch or a side dish. It pairs well with toast or greens, and it reminds you of other light salads like creamy cucumber egg salad with bacon.
how to make Creamy Avocado Egg Salad
Ingredients :
2 ripe avocados, 4 hard-boiled eggs, 1 tablespoon lemon juice, 1/4 cup diced red onion, Salt and pepper to taste, Chopped fresh herbs (optional, e.g., cilantro or parsley
Directions :
- In a bowl, mash the avocados with lemon juice using a fork., 2. Chop the hard-boiled eggs and add them to the bowl., 3. Add the diced red onion and mix everything together., 4. Season with salt and pepper to taste., 5. If desired, stir in chopped fresh herbs., 6. Serve chilled as a lunch or side dish.
how to serve Creamy Avocado Egg Salad
Serve it chilled on bread, crackers, or a bed of lettuce. You can spread it on toast for a quick meal. For a fuller plate, add sliced tomatoes or a simple green salad. This salad also goes well with a side of pickles or sliced cucumbers and other light seafood salads like creamy cucumber shrimp salad for a variety plate.
how to store Creamy Avocado Egg Salad
Put the salad in an airtight container. Press a piece of plastic wrap on the surface to slow browning of the avocado. Keep it in the fridge up to 2 days. Stir before serving. Do not freeze this salad.
tips to make Creamy Avocado Egg Salad
- Use ripe avocados for a smooth texture.
- Mash avocados well, but leave some small chunks for bite.
- Taste and add lemon juice slowly to keep bright flavor.
- Chop eggs to the size you like for easy mixing.
- Add herbs last so they stay fresh.
variation
- Add a small spoon of plain yogurt for extra creaminess.
- Mix in chopped celery for crunch.
- Use chives instead of red onion for a milder bite.
- Add a pinch of smoked paprika for a mild smoky note.
FAQs
Q: Can I use mayo instead of avocado?
A: Yes. Use mayo if you prefer a classic egg salad texture.
Q: How do I keep avocado from turning brown?
A: Add lemon juice and press plastic wrap on the salad surface. Keep it cold.
Q: Can I make this ahead?
A: You can make it the day before, but eat within 2 days for best taste and color.
Q: Is this recipe good for a picnic?
A: It works for a short picnic if kept chilled. Avoid long sun exposure.
Conclusion
If you want another simple version or to compare notes, see the detailed recipe at Creamy Avocado Egg Salad Recipe – Allrecipes.
Print
Creamy Avocado Egg Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and fresh salad using ripe avocados and hard-boiled eggs for a creamy, nutritious meal.
Ingredients
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- 1/4 cup diced red onion
- Salt and pepper to taste
- Chopped fresh herbs (optional, e.g., cilantro or parsley)
Instructions
- In a bowl, mash the avocados with lemon juice using a fork.
- Chop the hard-boiled eggs and add them to the bowl.
- Add the diced red onion and mix everything together.
- Season with salt and pepper to taste.
- If desired, stir in chopped fresh herbs.
- Serve chilled as a lunch or side dish.
Notes
Press plastic wrap directly onto the surface of the salad to prevent browning. Best consumed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: avocado, egg salad, healthy salad, quick recipe, vegetarian