Avocado Egg Salad
Creamy avocado and perfectly cooked eggs make a duo I never tire of. It always feels like a treat, whether I’m scooping it onto toast or sneaking a spoonful straight from the bowl. It’s my favorite quick fix for busy days!
Variations & Substitutions
For a little extra zing, swap Dijon mustard for spicy brown or whole grain mustard. If you’re feeling bold, add a handful of crispy bacon bits or diced smoked salmon.
Chopped dill pickles or capers can lend a briny punch, while a dash of hot sauce adds gentle heat. Swap chives for red onion if you want a sharper bite. For a richer flavor, try a dollop of sour cream in place of mayonnaise.
Tips & Tricks for Perfect Results
Use eggs that are a few days old—they’re easier to peel after boiling. Mash the avocado just enough to keep some texture; you want creamy with a hint of chunkiness.
Don’t skip the lemon juice—it keeps the avocado green and bright. If you like a little crunch, toss in some celery or radish.
Storage & Reheating
Store your avocado egg salad in an airtight container in the fridge for up to 2 days. Press a piece of plastic wrap directly onto the surface to slow browning. Give it a gentle stir before serving to freshen it up.
Avocado Egg Salad
Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives or green onions
- Salt and pepper to taste
- Optional: pinch of paprika
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, let cool, then peel.
- In a medium bowl, scoop out the avocado and mash it with a fork until mostly smooth.
- Roughly chop the peeled eggs and add them to the bowl with avocado.
- Add mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper. Stir gently until combined. Sprinkle with paprika if you like a little color.
- Pile onto toast, tuck into a sandwich, or scoop with crackers. Enjoy!
