There’s something truly special about the creaminess of Egg Salad with Avocado. The rich, velvety goodness of ripe avocado mingles beautifully with tender chopped eggs, creating a hearty dish that’s not only visually appealing but also wonderfully indulgent. Each bite offers a comforting taste that brings back fond memories of sunny brunches and leisurely picnics. I find myself whipping this up for a casual gathering or just because it feels like a warm embrace on a busy day.
With the hustle and bustle of life, this egg salad comes together surprisingly fast, making it the perfect solution for busy weeknights or spontaneous get-togethers. It’s wonderfully versatile too! Enjoy it on a slice of toasted sourdough or piled high on a crisp bed of greens. And if you happen to have leftovers—lucky you! They’ll keep well in the fridge for a delightful lunch the next day.
Why I Love Egg Salad with Avocado
Egg Salad with Avocado is a true winner at my table! It hits that sweet spot where simplicity meets flavor, and it’s incredibly easy and undeniably delicious. The creaminess from the avocados adds a delightful twist to a classic dish, elevating it to something special. Honestly, this is one of my go-to recipes for relaxation and satisfaction.
Egg Salad with Avocado Ingredients
The magic of this egg salad truly lies in the harmonious blend of textures and flavors. From the hearty eggs to the creamy avocado, each ingredient plays its part beautifully. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 6 EGGS: These are the stars! They provide the main protein and that classic egg salad texture.
- 2 TBSP MAYONNAISE (FULL FAT): This little gem adds richness and smoothness, binding everything together.
- 1 TSP DIJON MUSTARD: A hint of tanginess that brightens and deepens the flavor profile.
- 1 TBSP LEMON JUICE: Freshness in a bottle! It adds zing and balances the richness.
- 1/2 TBSP OLIVE OIL: This liquid gold enhances creaminess and adds a touch of healthy fat.
- PINCH OF SALT AND PEPPER: These little guys bring all the flavors to life.
- 1 AVOCADO (OPTIONAL): When included, it brings a luscious creaminess and buttery flavor you’re going to love.
- FRESH CHIVES (FINELY SLICED): A pop of color and aromatic freshness!
- SOURDOUGH: A lovely, crunchy base that complements the egg salad beautifully.
Substitutions and Tips
Need a swap? If you’re looking to switch things up, try Greek yogurt instead of mayonnaise for a lighter version (though it won’t be quite as rich). You could also use hummus for a vegan twist! Want a flavor boost? Add in some smoked paprika or a pinch of cayenne pepper for a little kick.
The secret is to let your eggs come to room temperature before boiling for the best results; they’ll peel more easily! And if you find the mixture is too thick for your liking, add an extra splash of olive oil or a dash of water to loosen it up.
Kitchen Tools You’ll Need
- Medium pot (for boiling eggs)
- Ice bath or large bowl (to cool eggs)
- Fork (for mashing)
- Medium mixing bowl
- Cutting board and knife (for slicing)
- Spoon (for mixing and serving)
How to Make This Delicious Egg Salad with Avocado
Let’s dive into creating this creamy Egg Salad with Avocado. I’ve broken down the process into simple steps that will have you enjoying a satisfying meal in no time. We’re aiming for a luscious, creamy salad that gets everyone asking for seconds!
Boil and Chill the Eggs
First, bring a pot of water to a boil. On medium heat, carefully lower the eggs into the bubbling water and boil them for about 12 minutes. Once time’s up, place them into an ice bath for about 10 minutes. This stops the cooking process and makes peeling them a breeze!
Peel the Eggs with Care
Now, remove the eggs from the ice bath. Gently tap the bottom of each egg on a hard surface to crack the shell, and then peel them under cool water for easy removal. This step is key for avoiding those pesky little shell bits!
Prepare the Egg Whites
Next, cut the eggs in half and remove the yolks into a medium-sized bowl, setting the whites to the side. Roughly chop the egg whites into bite-sized pieces.
Mix the Creamy Base
In that same bowl with the yolks, combine mayonnaise, Dijon mustard, lemon juice, olive oil, and a pinch of salt and pepper. Mash everything together with a fork until it’s smooth and creamy. This right here is where the magic starts to happen!
Fold in the Egg Whites
Now, toss those chopped egg whites in! Gently fold them in with a spoon, so they stay nice and fluffy. You want everything to blend together beautifully without breaking up the egg whites too much.
Serve it Up
Finally, grab your toasted sourdough and generously pile that creamy egg salad on top. For the finishing touches, add a few slices of fresh avocado and sprinkle with finely sliced chives. Voilà! You’re ready to dig in!
How to Store Egg Salad with Avocado
Leftover egg salad is just as delicious the next day! Store your egg salad in an airtight container in the fridge for about 3-4 days. If you’re curious about freezing, it’s best to note that the egg salad won’t retain its best texture (it’s good for about 2-3 months, but you may want to avoid this to have the freshest taste). Just give it a good stir before serving again!
Tips for Success
- Use Ripe Avocados. For that perfect creaminess, make sure your avocados are ripe and slightly soft.
- Chill Your Eggs. The ice bath really makes a difference when peeling—don’t skip it!
- Adjust Consistency. Feel free to tweak the mayo-to-yolk ratio to find your perfect balance.
- Season Generously. Taste as you go to ensure the flavors are just right!
Serving Suggestions
- Enjoy it on crusty sourdough or a bed of mixed greens for a light meal.
- Pair it with crispy potato chips or veggie sticks for a crunchy side.
- Serve alongside a refreshing chilled lemonade or sparkling water.
- Garnish with extra chives or paprika for a pop of color.
- Make it a brunch delight by serving with soft-boiled eggs on the side!
I hope this recipe brings you as much joy as it has brought to my table! Here’s to delicious moments! 🚀
