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Zesty Avocado Egg Salad: A Creamy Delight Recipe

4.7 from 90 reviews

This Zesty Avocado Egg Salad is a creamy and flavorful twist on the classic egg salad, combining the richness of ripe avocado with tangy Dijon mustard and fresh lemon juice. Perfect for a quick, nutritious meal or snack, it can be served on bread, lettuce wraps, or enjoyed on its own.

Ingredients

Scale

Eggs

  • 4 large eggs

Salad Mixture

  • 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

  1. Cook the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and let the eggs sit for 10-12 minutes to hard boil.
  2. Cool and Peel: Drain the hot water and transfer the eggs to a bowl of cold water to cool. Once cooled, peel the eggs and chop them into small pieces.
  3. Mash Avocado: In a mixing bowl, mash the ripe avocado with a fork until it becomes creamy and smooth.
  4. Mix Ingredients: Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado. Stir well to combine all the flavors evenly.
  5. Combine Salad: Gently fold in the chopped eggs, green onions, and the optional diced tomatoes. Mix until all ingredients are well incorporated.
  6. Serve: Serve the avocado egg salad on your choice of bread, in lettuce wraps, or enjoy it on its own for a satisfying meal.

Notes

  • Using ripe avocado is key for a creamy texture.
  • Feel free to adjust the amount of mayonnaise to your preferred creaminess.
  • Optional tomatoes add a fresh burst of flavor and color.
  • This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
  • For added crunch, consider adding chopped celery or nuts.

Keywords: avocado egg salad, creamy egg salad, healthy egg salad, avocado recipes, quick egg salad, easy lunch recipes