Ah, Avocado Egg Salad! Just the mere mention of it makes my taste buds tingle. This recipe is not just a delightful blend of flavors, but it’s also a great tribute to lazy brunch Sundays when I didn’t feel like making anything too complicated. I can still remember sitting at my kitchen table with a plate piled high, while the sun streamed in, and I thought, “This is pure bliss!” It’s creamy, nutritious, and just the right amount of hearty – what’s not to adore?
What makes this Avocado Egg Salad really special is how effortlessly it combines two of my favorite ingredients: rich, creamy avocados and the satisfying protein punch of hard-boiled eggs. It’s versatile too! You can have it for breakfast, lunch or even as a quick dinner. Plus, there’s something about garnishing it with fresh basil and a sprinkle of paprika that makes it just feel fancy, doesn’t it? Let’s dive into this delectable dish!
What’s in Avocado Egg Salad?
Avocados: These beauties are the star of the show! With their creamy texture and healthy fats, they bring richness to the salad. Look for ripe avocados that yield slightly when pressed for the best flavor.
Hard-boiled Eggs: Packed with protein, these little gems bring substance to the salad. I usually just eyeball it, but if you’re in a hurry, a dozen boiled eggs can be prepped in advance and used throughout the week.
Lemon Juice: A touch of this fresh juice brightens up all the flavors and adds a zing! I prefer squeezing fresh lemons for that burst of freshness.
Mayonnaise (optional): I’ll admit, I love a touch of mayo for added creaminess, but if you’re looking for a lighter version, feel free to skip it.
Salt and Pepper: These classic seasonings are essential! They enhance the flavors and are like the best friends of the dish, tying everything together.
Paprika: A sprinkle of paprika not only adds a pop of color but also a subtle smokiness. Plus, I generally add a little extra on top for garnish—it just looks so pretty!
Fresh Basil Leaves: I can’t resist the aroma of fresh basil! It adds a beautiful fragrance and a burst of color, making this dish as lovely as it is delicious.
Green Onions: These give a slight sharpness that plays deliciously against the creamy avocado. They’re a must for that crunch!
Mixed Greens or Arugula: These provide a fresh, peppery base for the salad. I love arugula for its bite, but any leafy greens will work marvelously!
Is Avocado Egg Salad Good for You?
Oh, absolutely! This Avocado Egg Salad is a powerhouse of nutrition.
Avocados are loaded with healthy fats that support heart health and are known to lower cholesterol levels. Plus, they’re rich in vitamins and minerals—what’s not to love?
Eggs provide high-quality protein that keeps you full and satisfied. They also contain essential amino acids and nutrients like vitamin D and choline, which is great for brain health.
If you’re watching your sodium intake, just keep an eye on how much salt you’re adding. Other than that, this salad is a fresh, wholesome dish that you can feel great about enjoying!
Ingredients List
– 2 ripe avocados
– 4 hard-boiled eggs
– 1 tablespoon lemon juice
– 1 tablespoon mayonnaise (optional)
– Salt and pepper to taste
– 1/4 teaspoon paprika (plus extra for garnish)
– Fresh basil leaves for garnish
– 1-2 green onions, chopped
– 1-2 cups mixed greens or arugula (for serving)
This recipe serves about 2-4 people, depending on how hungry you are!
How to Make Avocado Egg Salad?
1. Begin by boiling the eggs. Place them in a pot and cover with water. Bring to a boil, then reduce the heat and let them simmer for about 9-12 minutes. After cooking, transfer them to an ice bath to cool.
2. Once the eggs are cooled, peel them and slice them in half. Set aside.
3. In a mixing bowl, scoop the flesh of the avocados and mash them using a fork until creamy but still slightly chunky.
4. Add the lemon juice, mayonnaise (if using), salt, pepper, and paprika to the mashed avocado. Mix until well combined.
5. On a serving plate or bowl, create a bed of mixed greens or arugula.
6. Spoon the avocado mixture onto the greens in the center of the plate.
7. Arrange the halved hard-boiled eggs on top of the avocado salad.
8. Garnish with extra paprika, chopped green onions, and fresh basil leaves.
9. Serve immediately or keep in the refrigerator for a short time before serving, making sure to cover to prevent browning of the avocado. Enjoy your fresh and healthy avocado egg salad!
Avocado Egg Salad Variations & Tips
Let’s spice things up a bit, shall we? This recipe is completely customizable! For a bit of crunch, throw in some diced bell peppers or even diced pickles. If you’re a spice lover, consider adding a pinch of cayenne pepper for a kick.
I love serving it on toast for a filling breakfast or as a sandwich filling for a lunchbox treat. You can even wrap it up in lettuce leaves for a low-carb option. Just remember, if you’re preparing this in advance, sprinkle a tiny bit of lime juice over the avocado mixture to stave off browning, and keep it covered!
I truly hope you give this Avocado Egg Salad a go! It’s quick, easy, and absolutely scrumptious. If you do, let me know how it turns out for you! Happy cooking!
