Avocado Egg Salad Recipe

Avocados: The star ingredient, providing a creamy texture and rich flavor.

Hard-boiled eggs: Adds protein and a satisfying bite to the salad.

Mayonnaise: Helps to bind the ingredients together and adds creaminess.

Lemon juice: Freshly squeezed for a bright, tangy flavor that balances the richness of the avocado and mayonnaise.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the dish.

For a creamier texture, consider using a potato masher instead of a fork when mashing the avocados. This will help achieve a smoother consistency, making the egg salad more cohesive. Additionally, to ensure the hard-boiled eggs are chopped evenly, use an egg slicer. Slice the egg once, then rotate it 90 degrees and slice again. This technique will give you uniform pieces, enhancing the overall texture of the salad.

• 2 large ripe avocados - Substitute with mashed chickpeas: Mashed chickpeas provide a creamy texture and a mild flavor that can mimic the consistency of avocados.

• 2 large ripe avocados - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and a tangy flavor, making it a good alternative to avocados.

• 4 hard-boiled eggs - Substitute with firm tofu: Firm tofu can be crumbled to resemble the texture of hard-boiled eggs and provides a similar protein content.

• 4 hard-boiled eggs - Substitute with chickpea flour scramble: Chickpea flour scramble can mimic the texture of scrambled eggs and is a good plant-based alternative.

• 2 tablespoon mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier alternative that provides creaminess and tanginess similar to mayonnaise.

• 2 tablespoon mayonnaise - Substitute with mashed avocado: Mashed avocado can replace mayonnaise to maintain the creamy texture while adding a rich, buttery flavor.

• 1 teaspoon freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidic and citrusy flavor that can replace lemon juice.

• 1 teaspoon freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can mimic the acidity of lemon juice.

• 1 pinch to taste salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, making it a good alternative to salt.

• 1 pinch to taste salt - Substitute with seaweed flakes: Seaweed flakes can add a salty flavor along with additional nutrients.

• 1 pinch to taste black pepper - Substitute with white pepper: White pepper provides a similar spiciness and can be used as a direct substitute for black pepper.

• 1 pinch to taste black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used if you prefer a bit more heat.

• To keep your avocado egg salad fresh and vibrant, transfer it to an airtight container. This will help prevent the avocado from browning too quickly.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure, keeping the avocado green and appealing.
• Store the container in the refrigerator. The salad should be consumed within 2-3 days for optimal freshness and flavor.
• If you notice any browning or a change in texture, give the salad a good stir before serving. The lemon juice will help maintain the color and taste.
• Freezing avocado egg salad is not recommended. The texture of the avocado and eggs can become watery and unappetizing once thawed.
• For a quick refresh, add a bit more lemon juice or mayonnaise before serving to enhance the flavor and creaminess.
• If you plan to make the salad ahead of time, consider preparing the hard-boiled eggs and avocado separately. Combine them just before serving to maintain the best texture and taste.
• Always use fresh ingredients and handle them with care to ensure the best quality and safety of your avocado egg salad.

• If you must reheat, do so gently. Place the avocado egg salad in a microwave-safe dish and cover it with a microwave-safe lid or a damp paper towel. Heat on low power for 15-20 seconds, just until it's slightly warmed. Be cautious, as avocado can become bitter when overheated.
• Alternatively, let the avocado egg salad sit at room temperature for about 15-20 minutes. This method avoids the risk of overheating and preserves the creamy texture of the avocado.
• If the salad has been stored in the refrigerator, give it a good stir before serving to redistribute the mayonnaise and lemon juice, ensuring a consistent flavor and texture.
• For a refreshing twist, add a few fresh ingredients like chopped tomatoes or cucumbers before serving. This can enhance the flavor and provide a delightful crunch.
• Consider serving the avocado egg salad on a warm piece of toast or in a wrap. The warmth from the bread or wrap can provide a nice contrast to the chilled salad without needing to reheat it directly.

• Knife: To cut the avocados in half and chop the hard-boiled eggs.

• Cutting board: To provide a stable surface for cutting the avocados and eggs.

• Mixing bowl: To hold and mix the avocado, eggs, and other ingredients.

• Fork: To mash the avocados until smooth.

• Spoon: To scoop the avocado flesh out of the skin.

• Measuring spoons: To measure the mayonnaise and lemon juice accurately.

• Salt shaker: To add a pinch of salt to taste.

• Pepper grinder: To add a pinch of freshly ground black pepper to taste.

• Refrigerator: To chill the avocado egg salad if not serving immediately.

Pre-boil the eggs: Boil the eggs ahead of time and store them in the refrigerator to save time when making the avocado egg salad.

Use a potato masher: Instead of a fork, use a potato masher to quickly mash the avocados to a smooth consistency.

Pre-chop ingredients: Pre-chop the hard-boiled eggs and store them in an airtight container to speed up the preparation process.

Lemon juice trick: Squeeze lemon juice directly over the avocados to prevent browning and save time on mixing.

Batch preparation: Make a larger batch of the salad and store it in the refrigerator for quick meals throughout the week.