This Avocado Egg Salad recipe is healthy, delicious and satisfying twist to your traditional egg salad. Loaded with creamy avocado, cucumbers and cilantro, this Avocado Egg Salad will certainly curb your cravings for egg salad.
I love a good egg salad as well as avocado toast. Who doesn't? This twist on the classic egg salad brings those two together for an absolutely delicious dish that is nutritious and delicious! The creamy avocado replaces most of the mayo that you traditionally see in egg salad. If you are looking for an even healthier version you can replace the mayo with Greek yogurt or completely omit it from the recipe.
When I am making this Avocado Egg Salad, I like to serve it on a bed of mixed salad greens over a nicely toasted piece of Sourdough Bread. It is a great option for a light lunch or dinner and is super easy to make.
Ingredients
Just a few simple ingredients are needed to make this quick and easy Avocado Egg Salad.
- Hard Boiled Eggs
- Avocado
- Mayo - Greek yogurt can be used in place of the mayo or it can be omitted completely.
- Lime or Lemon Juice - Fresh is best.
- Fresh Cilantro
- Cucumber
- Green Onion
- Salt and Pepper
How To Make Avocado Egg Salad
In a medium bowl combine the boiled eggs, mayo, fresh lime juice, cilantro, cucumbers, green onions, salt and pepper. Mix to fully combine.
Add in the avocado and mix just until combined. If you want chunks of avocado, try not to mix to much after adding in the avocado.
How To Boil Eggs Perfectly Every Time
Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.
Put all of the eggs in a pan and cover with cold water, at least ½″ over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Serving Suggestions
I love serving this Avocado Egg salad over toast with a bed of mixed salad greens. It is also great on untoasted bread as a sandwich, on a croissant or just by itself.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
Meal Prep Tip
For meal prep, simply mix together all of the ingredients, except for the avocado, and store in an air-tight container in the refrigerator. When you are ready to eat the Avocado Egg Salad, mix in the avocado and enjoy!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
📖 Recipe
Avocado Egg Salad
Ingredients
- 4 large eggs, hard boiled chopped
- 1 large ripe avocado chopped
- 1 to 2 tablespoons mayo or Greek Yogurt
- 1 to 2 tablespoons fresh lime or lemon juice
- 2 tablespoons cilantro minced
- ⅓ cup cucumber small diced
- 1 to 2 green onions thinly sliced
- To Taste salt
- To Taste pepper
Instructions
- In a medium bowl combine the eggs, mayo, fresh lime juice, cilantro, cucumbers, green onions, salt and pepper. Mix to fully combine.
- Next, add in the avocado and mix just until combined. Taste and adjust seasonings as needed. Enjoy!
Comments
No Comments