If you’re tired of the same old sandwiches or just want something quick, wholesome, and full of flavor—avocado egg salad is your new best friend. This creamy, protein-packed dish is not only filling but also loaded with healthy fats, thanks to the mighty avocado. Whether you’re spreading it on toast, stuffing it into a wrap, or enjoying it straight from the bowl, it’s a winner for breakfast, lunch, or even a quick snack.
What Makes This Avocado Egg Salad So Darn Good
Honestly, plain egg salad is tasty… but toss in some avocado and now we’re talking next level. That’s next-level good. The avocado adds a buttery texture and rich flavor that turns this humble salad into something a little more special. Plus, it’s mayo-free (unless you wanna sneak a spoonful in), which makes it lighter and a bit healthier.
As one food lover put it, It tastes like something you’d order at a café, but it’s made in minutes at home.
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Ingredients You’ll Need
Simple ingredients, big flavor. Here’s what you need:
– 4 large eggs (hard-boiled and peeled)
– 1 ripe avocado (medium-sized, peeled and pitted)
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– Salt and black pepper to taste
– 2 tablespoons chopped red onion
– 1 tablespoon of freshly chopped dill or parsley (totally optional—but seriously, it adds a nice kick)
– Red pepper flakes or paprika (for a little kick, totally optional)
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How to Make Avocado Egg Salad
This recipe comes together in no time—honestly, the hardest part is boiling the eggs. Here’s how it goes:
1. Start by hard boiling the eggs. Just pop them in a saucepan, cover with water, bring it to a boil, then take it off the heat and cover with a lid. Let them sit for 10-12 minutes. Next, drop the eggs into a bowl of cold water so they cool down and are easier to peel.
2. Mash the avocado. In a medium bowl, mash your ripe avocado with a fork until smooth but still a little chunky—kind of like guac texture.
3. Add the eggs. Chop or mash the eggs to your desired texture (chunky or smooth, your call) and mix them with the avocado.
4. Flavor it up Stir in the lemon juice, mustard, red onion, herbs, salt, and pepper. Add a dash of chili flakes or paprika if you want to spice things up.
5. Mix it all together. Give everything a good stir until it’s creamy and well combined.
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Serving Tips & Ideas
This avocado and egg salad is super versatile. You can:
– Spread it on toast or crackers
– Serve it in crisp lettuce leaves if you’re going for a low-carb, fresh vibe.
– Wrap it in a tortilla for an easy on-the-go meal
– Serve it with veggie sticks for a fun party dip
As they say, Simple food is the best food when it’s made with love and good ingredients.
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Final Thoughts
Healthy, easy, and absolutely delicious—avocado egg salad is proof that you don’t need a long list of ingredients or fancy cooking skills to whip up something amazing. Give it a try next time you’re in the mood for something satisfying and fresh. Trust us, it’s a recipe you’ll want to keep on repeat!