Name: Zesty Avocado Egg Salad: A Creamy Delight Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 4 large eggs; 1 ripe avocado; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; Salt and pepper to taste; 1/4 cup chopped green onions; 1/4 cup diced tomatoes (optional)

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Introduction

This Zesty Avocado Egg Salad is a creamy and refreshing twist on the classic egg salad. Combining ripe avocado with tangy lemon and mustard, it’s perfect for a quick lunch or light snack. Ready in just 22 minutes, it’s both nutritious and delicious.

The image shows a bowl filled with chunky guacamole that has a rough texture and mixed shades of green with small bits of purple onion visible throughout. The guacamole is piled high in three uneven layers, with two halves of a boiled egg placed on top near the edges of the mound, showing their yellow yolks and white edges clearly. A sprig of fresh cilantro sits on the very top in the center. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1 ripe avocado
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup chopped green onions
1/4 cup diced tomatoes (optional)

Instructions

Step 1: Hard boil the eggs by placing them in a pot of water. Bring the water to a boil, then cover the pot and let the eggs sit for 10-12 minutes.
Step 2: Cool the eggs in cold water, then peel and chop them into bite-sized pieces.
Step 3: In a mixing bowl, mash the avocado with a fork until smooth.
Step 4: Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Mix everything well until combined.
Step 5: Gently fold in the chopped eggs, green onions, and diced tomatoes if using.
Step 6: Serve the salad on bread, in lettuce wraps, or enjoy it on its own.

Tips & Variations

For extra creaminess, add a dollop of Greek yogurt in place of some mayonnaise.
Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Swap green onions for fresh chives or dill to change the flavor profile.
If you prefer a chunkier texture, mash the avocado less and chop eggs coarsely.

Storage

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado browns over time, it’s best enjoyed fresh. To refresh slightly, stir in a little lemon juice before serving. Avoid freezing as the texture will change upon thawing.

How to Serve

A green bowl filled with chunky guacamole made of mashed avocado, small pieces of red onion, and cilantro leaves mixed throughout, topped with three halved hard-boiled eggs showing bright yellow yolks and white edges, the bowl sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, you can prepare it up to a day in advance, but for best taste and color, consume within 24 hours. Keep it covered and chilled to minimize browning of the avocado.

What can I serve this avocado egg salad with?

This salad is versatile—serve it on toasted bread, in wraps, over a bed of lettuce, or enjoy it by itself as a light meal or snack.