Description
A creamy and flavorful Avocado Egg Salad recipe that combines the richness of ripe avocado with the classic taste of hardboiled eggs, enhanced by dijon mustard, paprika, and fresh herbs. Perfect as a healthy and satisfying filling for sandwiches, bagels, or light lettuce wraps.
Ingredients
Scale
Egg Salad Base
- 6 hardboiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Mix-ins
- 1/4 cup sliced green onions
- 1 avocado, diced
- 2 tablespoons fresh parsley, finely chopped (optional)
To Serve
- Bread, bagel, or lettuce wrap
Instructions
- Prepare Egg Yolks: Halve the hardboiled eggs and carefully remove the yolks. Place the yolks into a bowl and mash them until they are broken into small pieces to create a creamy base.
- Mix Dressing: Add mayonnaise, dijon mustard, paprika, kosher salt, and freshly ground black pepper to the mashed yolks. Stir well until a smooth, thick paste forms, blending the flavors evenly.
- Add Egg Whites and Onions: Roughly chop the egg whites and add them to the bowl along with the sliced green onions. Gently fold these ingredients together to maintain some texture in the salad.
- Incorporate Avocado and Parsley: Add the diced avocado to the bowl and stir gently to combine without mashing the avocado too much. If using, fold in finely chopped fresh parsley for a bright, fresh note.
- Serve: Serve the avocado egg salad immediately on your choice of bread, toasted bagel, or wrapped in fresh lettuce leaves for a lighter option.
Notes
- Use ripe but firm avocados to maintain texture and avoid a mushy salad.
- This salad is best served fresh; if storing, keep refrigerated and consume within one day.
- You can adjust the seasoning according to your taste preference, particularly the salt and paprika levels.
- Optional fresh parsley adds a herby brightness but can be omitted if desired.
- For a spicier kick, consider adding a pinch of cayenne pepper or hot sauce.
