Ah, the humble egg salad. It’s a lunchbox staple and a reliable crowd-pleaser. But what if we could elevate this classic to new heights of flavor and creaminess? Enter The Creamiest Avocado Egg Salad! This recipe has become a mainstay in my kitchen, offering a vibrant twist on the traditional. The first time I tried it, I was amazed by how the mashed avocado added a luxurious texture and a subtle nuttiness that perfectly complemented the chopped eggs.
I know some folks might be wary of incorporating avocado into their egg salad. But trust me, it works like a charm! The avocado adds a delightful richness that makes mayonnaise almost unnecessary. Plus, it provides a healthy dose of monounsaturated fats, making this salad a more balanced option.
So, are you ready to give this recipe a whirl? Let’s get started!
Ingredients for The Creamiest Avocado Egg Salad
- 4 large hard-boiled eggs, chopped
- 4 large hard-boiled egg whites, chopped (save those extra yolks for another delicious recipe!)
- 1 medium hass avocado, cut into 1/2-inch pieces
- 1 tablespoon light mayonnaise (or compliant mayo for Whole30)
- 1 tablespoon fat-free plain yogurt (swap with more mayo for Whole30/Paleo)
- 1/2 tablespoon finely chopped chives
- 2 teaspoons red wine vinegar
- 1/2 teaspoon Kosher salt
- Pinch of freshly ground black pepper
Equipment
- Pot for boiling eggs
- Mixing bowl
- Fork or potato masher
- Cutting board
- Knife
- Spoon
Directions for The Creamiest Avocado Egg Salad
- Boil Those Eggs:
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- Fill a pot with enough water to cover the eggs and bring it to a boil.
- Gently lower the eggs into the boiling water and cook for 12 minutes.
- Immediately transfer the eggs to a bowl of ice water to stop cooking.
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- Once cool, peel and chop the eggs and egg whites.
- Mashing Magic: In a mixing bowl, mash the avocado with a fork or potato masher until it reaches your desired consistency. I like my chunky but feel free to mash it more smoothly.
- Bringing it All Together: Add the chopped eggs and egg whites, mayonnaise, yogurt, chives, red wine vinegar, salt, and pepper to the mashed avocado. Gently fold everything together until well combined.
- Time to Enjoy! This recipe yields enough for two generous servings. Serve your avocado egg salad on toasted whole-wheat bread, lettuce wraps, or crackers.
Serving Ratio & Prep Time
This recipe makes 2 servings and takes approximately 15 minutes to prepare (including boiling the eggs).
Side Dish
This avocado egg salad is so flavorful on its own, but if you’d like to add a side, here are some options:
- A simple green salad with a light vinaigrette
- Roasted vegetables like broccoli or sweet potato fries
- A cup of fruit salad
Conclusion
Try this avocado egg salad, and I promise you won’t be disappointed. It’s a protein-packed, healthy, and oh-so-satisfying lunch option that’s sure to become a new favorite.
FAQs
Can I use all egg yolks?
Absolutely! If you don’t have another use for the yolks, please chop them and add them to the salad for an extra dose of richness.
What kind of avocado should I use?
A ripe Hass avocado is ideal for this recipe. It will yield slightly when you press gently on the skin.
Can I make this salad ahead of time?
Yes, you can! However, the avocado will brown slightly over time. Toss the avocado with some lemon juice before adding it to the mixture to minimize browning. It’s best enjoyed within a day of preparation.
For more KETO recipes
The Ultimate Summer Pasta Salad
This recipe inspires you to get creative in the kitchen! Let me know in the comments below if you have any other questions. Happy cooking!