Creamy Avocado Egg Salad Recipe for a Perfect Brunch

There’s something incredibly magical about the combination of creamy avocado and perfectly boiled eggs. Imagine the lush, buttery texture of ripe avocados mingling with the rich, soft yolks—it’s a flavor explosion that could make even the most stoic person swoon. The aroma wafts through your kitchen, teasing your taste buds and promising a delightful experience with every bite.

Now picture this: it’s brunch time on a sunny Saturday, and you’re surrounded by friends, laughter, and the clinking of glasses. You serve this avocado egg salad, and suddenly everyone is reaching for seconds. It’s not just food; it’s an experience packed with flavor that leaves lasting memories—and maybe a bit of guacamole on your cheek.

The first time I made this avocado egg salad for my family, my dad claimed it was “the best thing since sliced bread.” He devoured it so quickly that I half-wondered if he might start using his hands instead of a fork!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Look for avocados that yield slightly to gentle pressure for the best creaminess.

• Hard-Boiled Eggs: Make sure they are perfectly cooked; overcooked eggs can become rubbery.

• Fresh Lemon Juice: Freshly squeezed lemon juice adds brightness and prevents browning.

• Salt and Pepper: Essential for enhancing all the flavors; adjust to your taste preference.

• Chopped Fresh Herbs: I love using cilantro or parsley to elevate the freshness.

• Greek Yogurt or Mayonnaise: Adds creaminess without overpowering the other flavors; choose based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

First things first: Hard-Boil Your Eggs. Place eggs in a saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, turn off the heat and let them sit covered for about 12 minutes before transferring them to cold water.

Next: Scoop Out Avocados. Halve your ripe avocados and scoop out the flesh into a mixing bowl. Mash them lightly with a fork until they reach your desired creaminess—some like it smooth while others prefer chunky.

Now: Mix In Flavor Magic. Add in chopped hard-boiled eggs, fresh lemon juice, salt, pepper, and any herbs you’re using. Gently fold everything together until well combined; be careful not to mash those glorious eggs too much.

Then: Decide On Creaminess Level. If you want it creamier, stir in Greek yogurt or mayonnaise gradually until it reaches your preferred consistency.

Finally: Serve & Enjoy! Serve immediately on toasted bread or with crackers for dipping. Trust me; they’ll disappear faster than you can say “avocado egg salad.”

This delectable avocado egg salad doesn’t just look pretty—it tastes incredible too! Whether you’re hosting brunch or just looking for something quick yet satisfying during lunch, this dish will surely impress both yourself and anyone lucky enough to share with you!

Perfecting the Cooking Process

Start by boiling the eggs for ten minutes, then let them cool while you mash the avocados. This sequence ensures everything blends seamlessly.

Add Your Touch

Consider adding diced tomatoes, green onions, or even a sprinkle of chili flakes for an extra kick. Personalizing this recipe makes it uniquely yours.

Storing & Reheating

Store any leftover avocado egg salad in an airtight container in the fridge for up to three days. Avoid reheating; enjoy it cold instead.

Sharing my first experience making avocado egg salad was unforgettable. I accidentally turned my kitchen into an avocado-themed art installation—green splatters everywhere!

FAQ

What can I substitute for mayonnaise in avocado egg salad?

You can use Greek yogurt or cottage cheese for a healthier alternative.

How long does avocado egg salad last in the fridge?

It typically lasts about three days when stored properly in an airtight container.

Can I add spices to enhance the flavor of avocado egg salad?

Absolutely! Try adding garlic powder or paprika for an extra flavor boost.

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Avocado Egg Salad

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Avocado Egg Salad is a creamy, flavorful dish that combines ripe avocados and hard-boiled eggs, making it perfect for brunch or a light lunch. This easy-to-make recipe offers a delightful blend of textures and tastes, guaranteed to impress your guests. Serve it on toast, in a sandwich, or simply enjoy it from the bowl for a satisfying meal that’s both nutritious and delicious.

• Total Time: 22 minutes
• Yield: Serves 4

Ingredients

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• 2 ripe avocados (about 400g)
• 4 hard-boiled eggs
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro or parsley
• 3 tbsp Greek yogurt or mayonnaise

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Instructions

1. Hard-boil the eggs: Place eggs in a saucepan covered with water. Bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Transfer to cold water to cool.
2. Prepare avocado: Halve the avocados and scoop the flesh into a mixing bowl. Mash with a fork to your desired consistency.
3. Combine ingredients: Gently fold in chopped hard-boiled eggs, lemon juice, salt, pepper, and herbs until well mixed.
4. Add creaminess: If desired, gradually stir in Greek yogurt or mayonnaise until you reach your preferred texture.
5. Serve immediately on toasted bread or with crackers.

• Author: DANIEL LAWSON
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Brunch
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 186mg