Oh my goodness, let me tell you about my creamy avocado egg salad! This dish is not just healthy—it’s absolutely delicious and so satisfying. I love making it for brunch, especially when I have friends over. There’s just something about the creamy avocados mingling with the hard-boiled eggs that makes my taste buds do a happy dance!
Not only is it packed with wholesome ingredients, but it also brings vibrant flavors to the table. The lemon juice adds a zesty brightness, while the red onion and cilantro give it a refreshing crunch. Trust me, once you try it, you’ll understand why this creamy avocado egg salad is a go-to in my kitchen! It’s perfect on toast, as a side dish, or even as a light lunch. You’ll want to whip this up again and again!
Ingredients List
Here’s everything you’ll need to make my creamy avocado egg salad. I promise, it’s super simple and uses fresh ingredients that really make a difference!
- 2 ripe avocados (make sure they’re soft to the touch for that perfect creaminess)
- 4 hard-boiled eggs (I usually boil them ahead of time and keep them in the fridge for convenience)
- 1 tablespoon lemon juice (this adds such a lovely zing!)
- 1/4 cup diced red onion (for a nice crunch and a bit of sweetness)
- 1/4 cup chopped cilantro (feel free to adjust based on your taste—some love it, some don’t!)
- Salt to taste (I like to sprinkle a bit in, then taste and adjust)
- Pepper to taste (freshly cracked pepper gives it a great kick!)
Gather these goodies, and you’re all set to create something delicious!
How to Prepare Creamy Avocado Egg Salad
Alright, let’s dive into the fun part—making that creamy avocado egg salad! Follow these steps, and you’ll have a beautifully blended salad in no time. It’s so easy, you’ll wonder why you didn’t try it sooner!
Step 1 – Prepare the Eggs
First things first, let’s get those hard-boiled eggs ready. If you haven’t boiled them yet, just put them in a pot, cover them with water, and bring it to a boil. Once boiling, cover the pot, remove it from heat, and let them sit for about 9-12 minutes. After that, plunge them into cold water to stop the cooking. Now, when they’re cool enough to handle, gently tap them on the counter to crack the shell and peel them under running water to make it easier. Once peeled, chop them into bite-sized pieces. Don’t worry about them being perfect—rustic is just fine!
Step 2 – Mash the Avocados
Now, grab those ripe avocados! Cut them in half, remove the pit (careful there!), and scoop the green goodness into a bowl. Using a fork, mash them up until they’re creamy and a bit chunky; I like to leave a few lumps for texture. You want that buttery consistency that just screams „delicious!” If they’re perfectly ripe, this should be a breeze.
Step 3 – Combine Ingredients
Next up, let’s bring all those flavors together. To your mashed avocados, add the tablespoon of lemon juice (this will not only enhance the flavor but also keep your avocados from browning), diced red onion, and chopped cilantro. Sprinkle in some salt and pepper to taste. Now, mix everything together until it’s well combined. The colors will be so vibrant, you won’t be able to resist a taste!
Step 4 – Fold in Egg Mixture
Time to fold in those chopped eggs! Gently add them to the avocado mixture and use a spatula to fold them in. Be gentle here—you want to keep those egg pieces intact for texture. Just fold until everything is nicely mixed, and you see the eggs distributed evenly throughout. Wow, it’s coming together beautifully!
Step 5 – Serving Suggestions
Now for the best part—serving! You can scoop this creamy avocado egg salad onto a slice of your favorite toast for a fabulous brunch treat. Or, if you’re feeling a bit lighter, serve it as a standalone salad. It’s also great as a filling for wraps or sandwiches. And let me tell you, it’s a huge hit at picnics! Just make sure to enjoy it fresh for the best flavor. Yum!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 10 minutes!
- Made with wholesome, fresh ingredients that are good for you.
- Rich, creamy texture that satisfies your cravings without the guilt.
- Versatile serving options: delicious on toast, in wraps, or as a refreshing salad.
- Perfect for brunch, lunch, or as a light dinner option.
- Kid-friendly and great for meal prep—make it ahead and enjoy throughout the week!
- Customizable with your favorite herbs or veggies for a personal touch.
Tips for Success
Alright, let’s make sure your creamy avocado egg salad turns out absolutely perfect every time! Here are some of my favorite tips that I’ve picked up along the way:
- Choose ripe avocados: The key to a creamy texture is using perfectly ripe avocados. They should yield slightly to gentle pressure but not be overly soft. If you’re in a pinch, you can leave them in a paper bag for a day or two to speed up ripening.
- Fresh ingredients matter: Use fresh herbs and onions for the best flavor. Trust me, it makes a huge difference! If you can, pick up some cilantro that smells fragrant—it’ll add a lovely burst of freshness.
- Don’t overmix: When combining the ingredients, be gentle. You want that creamy texture without turning it into a mushy mess! Folding in the eggs carefully will help maintain that delightful chunkiness.
- Adjust to your taste: Feel free to tweak the seasoning! I like to start with a little salt and pepper, then taste and add more as needed. Everyone’s palate is different, so make it your own!
- Keep it bright: The lemon juice isn’t just for flavor; it also helps keep your avocado salad looking fresh and prevents browning. If you have leftover salad, consider adding a bit more lemon juice before serving.
- Serving chilled: It’s best to serve this salad chilled, so if you have time, let it sit in the fridge for a bit before serving. The flavors meld together beautifully when it has a little time to chill!
Follow these tips, and you’ll be a creamy avocado egg salad pro in no time! Enjoy the process, and most importantly, have fun with it!
Nutritional Information
Curious about what’s in this creamy avocado egg salad? Here’s the estimated nutritional breakdown per serving. Keep in mind that these values are approximate and can vary based on the specific ingredients you use.
- Calories: 220
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 186mg
- Sodium: 150mg
- Carbohydrates: 12g
- Fiber: 6g
- Sugar: 1g
- Protein: 6g
This creamy avocado egg salad is not only satisfying but also a great source of healthy fats and protein, making it a perfect addition to a balanced diet. Enjoy every delicious bite!
FAQ Section
How long can I store creamy avocado egg salad?
You can store the creamy avocado egg salad in an airtight container in the fridge for up to 2 days. But keep in mind, the longer it sits, the more the avocados may brown. If you want to keep it looking fresh, add a little extra lemon juice on top before sealing it up. Just give it a quick stir before serving, and it should be good to go!
Can I make this salad in advance?
Absolutely! This salad is great for making ahead of time. I usually prepare it a few hours before I need it, or even the night before. Just remember to store it in the fridge and give it a little stir before serving. This allows the flavors to meld together, making it even tastier! Just try to eat it within a couple of days for the best taste and texture.
What can I substitute for cilantro?
If cilantro isn’t your thing, no worries! You can easily swap it out for other fresh herbs. Parsley is a great option and offers a milder flavor. Dill also adds a lovely twist! If you’re feeling adventurous, you could even try a bit of fresh basil or chives. Just pick whatever herb you enjoy most, and it’ll still be delicious!
Storage & Reheating Instructions
Now, let’s talk about how to keep your creamy avocado egg salad fresh and delicious! If you have any leftovers (which I hope you do, because it’s just that good), you’ll want to store it properly to maintain its flavor and texture.
First, make sure to transfer any leftover salad into an airtight container. This helps prevent it from absorbing any funky fridge odors and keeps it from browning too quickly. I like to add a little extra squeeze of lemon juice on top before sealing it up—this not only adds a pop of freshness but also helps keep the avocados vibrant!
In the fridge, your creamy avocado egg salad will stay good for about 2 days. After that, the avocados might start to brown and lose their lovely creamy texture. So, be sure to enjoy it while it’s at its best!
As for reheating, there’s really no need to do that since this salad is best served chilled. Just give it a good stir right before you’re ready to dig in, and it’ll be as delightful as the first day you made it. If you find that it’s a bit thick after chilling, you can add a teaspoon of lemon juice or a splash of water to loosen it up. Trust me, you’ll want to savor every last bite!
Z nadrukami
Creamy Avocado Egg Salad: 7 Irresistible Flavor Boosts
- Całkowity Czas: 10 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Creamy avocado egg salad is a healthy and tasty dish made with ripe avocados and boiled eggs.
Składniki
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon lemon juice
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Salt to taste
- Pepper to taste
Instrukcje
- Peel and chop the hard-boiled eggs.
- In a bowl, mash the avocados.
- Add lemon juice, red onion, cilantro, salt, and pepper to the mashed avocados.
- Gently fold in the chopped eggs until well combined.
- Serve on toast or as a salad.
Uwagi
- Store leftovers in an airtight container in the fridge.
- Use fresh ingredients for best flavor.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 0 minutes
- Kategoria: Salad
- Sposób: Mixing
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 220
- Cukier: 1g
- Sód: 150mg
- Kwasy: 18g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 15g
- Tłuszcze trans: 0g
- Węglowodany: 12g
- Włókno: 6g
- Białko: 6g
- Cholesterol: 186mg
Słowa kluczowe: creamy avocado egg salad
