If you crave a fresh and nutritious meal, this Avocado and Egg Salad is the way to go. Combining creamy avocado with protein-packed eggs, this dish is both delicious and healthy. It’s perfect for a quick lunch or a light dinner that will leave you satisfied. Plus, it’s easy to make, so even if you are short on time, you can still enjoy a wholesome meal.
Tips to make the Avocado and Egg Salad recipe:
1. Use Ripe Avocados: Make sure your avocados are ripe and creamy. They should give slightly when you press them gently with your thumb. Unripe avocados can be hard and lack flavor, while overripe ones can be mushy and brown inside.
If you are looking for the most amazing Food Storage Containers available, check out these HOMBERKING Meal Prep Glasslocks! We have been using these at my house, and a very similar Korean version for years, and we still have them from 10+ years ago. I highly recommend taking a look, and they are often on sale!
2. Boil Eggs Perfectly: For the best texture, boil your eggs just right. Start by placing eggs in a pot of cold water, bring it to a boil, and then let them simmer for about 10-12 minutes. Transfer to an ice bath to cool quickly, which makes them easier to peel.
3. Add Fresh Herbs: Enhance the flavor of your salad with fresh herbs like cilantro, parsley, or chives. They add a burst of freshness and elevate the dish. Finely chop the herbs and mix them evenly.
4. Dress It Up Lightly: A simple dressing of olive oil, lemon juice, salt, and pepper can do wonders. Toss all ingredients together to coat them evenly without overpowering the natural flavors of avocado and egg.
5. Serve Immediately: For the best taste and texture, serve the salad immediately after preparing it. Avocado can turn brown if left out for too long, so it’s best to enjoy it fresh.
How to Make Avocado and Egg Salad Recipe?
Avocado and Egg Salad Recipe
Equipment
- 1 Medium bowl For mixing the salad
- 1 Knife For chopping ingredients
- 1 Cutting board
Ingredients
- 2 Ripe avocados Peeled, pitted, and diced
- 3 Hard-boiled eggs Peeled and chopped
- 1/4 cup Red onion Finely chopped
- 2 tbsp Mayonnaise
- 1 tbsp Lemon juice Freshly squeezed
- to taste Salt
- to taste Black pepper Freshly ground
Instructions
- In a medium bowl, combine the diced avocados and chopped hard-boiled eggs.
- Add the finely chopped red onion, mayonnaise, and lemon juice.
- Gently mix all the ingredients together until well combined.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately or refrigerate for up to 2 hours before serving.
