Avocado Egg Salad Recipe

Hard-boiled eggs: These provide the protein base for the salad and add a rich, creamy texture.

Avocados: These add a creamy, buttery texture and are packed with healthy fats.

Mayonnaise: This adds creaminess and helps bind the ingredients together.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy flavor that balances the richness of the avocados and eggs.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When preparing the avocados, make sure to use ripe ones for a creamier texture. To check for ripeness, gently press the avocado with your thumb; it should yield slightly but not feel mushy. This ensures that the avocado blends well with the eggs and mayonnaise, creating a smooth and cohesive salad.

• hard-boiled and chopped eggs - Substitute with firm tofu: Firm tofu can mimic the texture of hard-boiled eggs and is a great vegan alternative.

• peeled, pitted, and diced avocados - Substitute with mashed chickpeas: Mashed chickpeas provide a creamy texture and are a good source of protein and fiber.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and is lower in fat and calories compared to mayonnaise.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• To store your avocado egg salad, transfer it to an airtight container. This helps maintain its freshness and prevents the avocados from browning too quickly.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure, keeping the avocado vibrant and green.
• Store the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the texture and flavor of the avocado and eggs may begin to degrade.
• If you notice any browning or a change in smell, it’s best to discard the salad to ensure food safety.
• Unfortunately, freezing is not recommended for this recipe. The texture of the avocados and eggs will become unpleasantly mushy upon thawing, and the mayonnaise may separate.
• For best results, prepare the salad fresh and consume it within the recommended storage period.

• Gently reheat the avocado egg salad by placing it in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring gently between each interval until it reaches your desired temperature.

• Alternatively, you can reheat the avocado egg salad using a double boiler. Place the salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until warmed through. This method helps to prevent the avocados from becoming too mushy.

• If you prefer a more refreshing option, consider serving the leftover avocado egg salad cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes before serving. This allows the flavors to meld and the salad to reach a more palatable temperature.

• For a creative twist, use the leftover avocado egg salad as a filling for a warm grilled sandwich. Spread the salad between two slices of bread, then grill the sandwich in a pan over medium heat until the bread is golden brown and the filling is heated through.

• Mixing bowl: A large bowl used to combine the chopped eggs and diced avocados with the other ingredients.

• Fork: Used to gently mix the ingredients together until well combined.

• Knife: Essential for peeling, pitting, and dicing the avocados, as well as chopping the hard-boiled eggs.

• Cutting board: Provides a safe and clean surface for chopping the eggs and avocados.

• Measuring cups: Used to measure out the mayonnaise accurately.

• Measuring spoons: Used to measure the lemon juice, salt, and black pepper precisely.

• Refrigerator: Used to store the salad if you are not serving it immediately.

Pre-boil the eggs: Boil the eggs in advance and store them in the fridge. This way, you can quickly chop them when needed.

Use ripe avocados: Ensure your avocados are ripe and soft. This makes them easier to dice and mix, saving you time.

Lemon juice prep: Squeeze the lemon juice ahead of time and store it in a small container. This will speed up the mixing process.

Pre-measure ingredients: Measure out the mayonnaise, salt, and pepper before you start. This makes the assembly process quicker and more efficient.

Mix gently: Use a fork to mix gently, ensuring the ingredients combine quickly without mashing the avocados too much.