If you are on the hunt for a delightful twist on a classic picnic favorite, look no further than this Avocado Egg Salad Recipe. It combines the creamy richness of ripe avocado with the comforting, satisfying texture of hardboiled eggs, all brought together by a tangy blend of Dijon mustard, paprika, and a hint of fresh green onions. This recipe is simplicity at its finest, yet it bursts with flavor and nutrition, making it a perfect choice for a quick lunch, a protein-packed snack, or even a light dinner. You will find this Avocado Egg Salad Recipe both refreshing and deeply satisfying, with every bite offering a joyful harmony of creamy, savory, and fresh elements.
Ingredients You’ll Need
These ingredients may be simple, but each one plays an important role in creating a salad that is creamy, flavorful, and beautifully balanced. From the hearty eggs that provide protein to the creamy avocado that adds healthy fats and richness, this combination is kitchen magic in the making.
- 6 hardboiled eggs: The foundation of your salad, hardboiled just right for perfect texture and flavor.
- 1/4 cup mayonnaise: Adds creaminess and binds the salad together; choose your favorite for personalized taste.
- 1 tablespoon Dijon mustard: Gives a subtle tang and depth that lifts the overall flavor profile beautifully.
- 1 teaspoon paprika: Adds a gentle smoky warmth and a splash of color to brighten up the dish.
- 1 teaspoon kosher salt: Essential for enhancing all the flavors and balancing the richness.
- 1/2 teaspoon freshly ground black pepper: Delivers a little kick and aromatic spice to the mix.
- 1/4 cup sliced green onions: Offers a fresh, sharp crunch that contrasts wonderfully with the creamy base.
- 1 avocado (diced): The star that brings creamy texture and healthy fats, elevating this salad beyond ordinary.
- 2 tablespoons fresh parsley (finely chopped, optional): Adds a pop of vibrant color and a hint of herbal brightness.
- To serve – bread, bagel, or lettuce wrap: Your canvas for enjoying this salad in whichever way you love best.
How to Make Avocado Egg Salad Recipe
Step 1: Prep the Eggs and Mash the Yolks
Start by halving your perfectly hardboiled eggs and carefully pop out the yolks into a bowl. Use a fork to mash these yolks until they’re broken down into small, crumbly pieces. This creates the creamy, rich base that will carry all the lovely flavors of the Avocado Egg Salad Recipe.
Step 2: Mix the Creamy Dressing
Next, add your mayonnaise, Dijon mustard, paprika, kosher salt, and freshly ground black pepper to the mashed yolks. Stir everything together until you’ve formed a thick, velvety paste. This mixture will bring great tang and warmth, making the salad irresistibly flavorful.
Step 3: Add the Egg Whites and Green Onions
Roughly chop the egg whites and fold them into your creamy yolk mixture. Along with the chopped egg whites, gently stir in the sliced green onions. Their crispness enhances the texture and introduces a fresh burst that balances the creaminess beautifully.
Step 4: Incorporate the Avocado and Optional Parsley
Now the magic touch: add the diced avocado and gently fold it into the salad mixture. Be careful not to overmix; you want to maintain some lovely chunks of avocado throughout. If you love a bit of herbaceous brightness, this is the moment to fold in finely chopped fresh parsley.
Step 5: Serve and Enjoy
Your Avocado Egg Salad Recipe is now ready to serve! Spoon it onto toasted bread, a soft bagel, or wrap it up in crisp lettuce leaves. Each option offers a unique way to enjoy this versatile and delicious creation.
How to Serve Avocado Egg Salad Recipe
Garnishes
Fresh garnishes can take your Avocado Egg Salad Recipe from lovely to extraordinary. Sprinkle a little extra paprika or cracked black pepper on top for a touch of color and zest. Fresh chopped parsley or chives also add inviting green flecks and a subtle herbal note that brightens every bite.
Side Dishes
This salad pairs wonderfully with light and crunchy sides. Consider serving alongside a crisp fresh garden salad, crunchy carrot sticks, or even roasted sweet potato wedges. These sides add complementary textures and flavors that elevate your meal effortlessly.
Creative Ways to Present
Looking to impress? Serve your Avocado Egg Salad Recipe stuffed inside ripe tomatoes or hollowed-out cucumbers for a charming presentation. You can also turn it into elegant finger sandwiches on mini toasts, perfect for parties or gatherings. The creamy texture and vibrant colors make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The avocado may brown slightly, but mixing gently before serving will help restore its lovely green hue. Enjoy within 1 to 2 days for the freshest flavor and best texture.
Freezing
Freezing this Avocado Egg Salad Recipe is not recommended because avocado’s texture changes with freezing, becoming mushy and watery. It’s best to enjoy it fresh or refrigerated for a short time.
Reheating
This is a salad made to be enjoyed cold or at room temperature, so reheating is unnecessary and not advised. Simply take it out of the fridge a few minutes before serving for the best experience.
FAQs
Can I use a different type of mustard in the Avocado Egg Salad Recipe?
Absolutely! While Dijon mustard adds a nice tang and complexity, you can substitute it with yellow mustard for a milder flavor or whole grain mustard for a bit more texture and bite.
How ripe should the avocado be for this recipe?
Choose an avocado that is ripe but still firm enough to hold its shape when diced. Overly ripe avocados can become mushy and alter the texture of your salad.
Is there a dairy-free version of this recipe?
Yes! Just swap out the mayonnaise for a dairy-free or vegan mayo alternative. The recipe will still be creamy and delicious.
Can I add other vegetables to the salad?
Definitely. Diced celery or bell peppers add great crunch and freshness. Just be mindful to keep the balance so the creamy avocado and eggs remain the stars.
How long does this salad stay fresh in the fridge?
Stored properly in an airtight container, this Avocado Egg Salad Recipe is best eaten within 1 to 2 days to enjoy the freshest flavor and texture.
Final Thoughts
This Avocado Egg Salad Recipe is one of those rare dishes that feels both comforting and exciting at the same time. It’s quick to make, packed with wholesome ingredients, and versatile enough to satisfy your cravings any time of day. I hope you enjoy making it as much as I do, and that it quickly finds a favorite spot in your meal rotation!
Print
Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3-4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This creamy and flavorful Avocado Egg Salad combines the richness of hardboiled eggs with the smoothness of ripe avocado, enhanced by tangy Dijon mustard and smoky paprika. A perfect protein-packed spread for sandwiches, bagels, or lettuce wraps, ideal for a quick and nutritious meal.
Ingredients
Egg Salad
- 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
- 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 the egg yolks: Halve the hardboiled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them until they are broken down into small pieces, forming a smooth base for the salad.
- Mix the dressing: Add the mayonnaise, Dijon mustard, paprika, kosher salt, and freshly ground black pepper to the mashed yolks. Stir the mixture thoroughly until it forms a thick, creamy paste that binds the salad together.
- Add the egg whites and onions: Roughly chop the egg whites and add them to the bowl along with the sliced green onions. Gently stir to combine everything evenly without breaking apart the egg whites too much.
- Incorporate the avocado and parsley: Fold in the diced avocado carefully to avoid mashing it too much, keeping some texture. Add the chopped fresh parsley if using, and stir just until incorporated for a fresh, herbal note.
- Serve: Serve the avocado egg salad immediately on your choice of bread, a bagel, or wrapped in fresh lettuce leaves for a light and satisfying meal.
Notes
- Use ripe but firm avocado to maintain texture and prevent the salad from becoming too mushy.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a few drops of hot sauce.
- For a healthier version, substitute mayonnaise with low-fat Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To prevent avocado from browning, squeeze a little lemon or lime juice on the diced avocado before mixing.
