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
Scale
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.
