Avocado Egg Salad

 

## Avocado Egg Salad

Avocado egg salad is a creamy, nutritious twist on the classic egg salad. This recipe combines hard-boiled eggs with ripe avocados, providing a delicious and healthy option for sandwiches, wraps, or as a dip. Packed with healthy fats, protein, and essential nutrients, this dish is perfect for lunch or a light snack. Below is a detailed recipe to help you prepare this delightful avocado egg salad.

### Ingredients

- **Eggs**: 4 large (hard-boiled)

- **Ripe Avocado**: 1 large (mashed)

- **Greek Yogurt or Mayonnaise**: 2 tablespoons (optional, for creaminess)

- **Lemon Juice**: 1 tablespoon (freshly squeezed)

- **Dijon Mustard**: 1 teaspoon (optional)

- **Red Onion**: 1/4 cup (finely chopped)

- **Salt**: to taste

- **Pepper**: to taste

- **Fresh Herbs**: 2 tablespoons (chopped fresh parsley or chives, optional)

### Benefits

- **High in Healthy Fats**: Avocados are rich in monounsaturated fats, which are beneficial for heart health.

- **Protein-Rich**: Eggs provide high-quality protein essential for muscle repair and overall health.

- **Nutrient-Dense**: This salad is packed with vitamins and minerals from both eggs and avocados.

- **Versatile**: Can be enjoyed on its own, in a sandwich, or as a dip with veggies.

### Instructions

#### Step 1: Prepare the Eggs

1. **Hard-Boil the Eggs**:

   - Place the eggs in a saucepan and cover them with cold water by about an inch.

   - Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for about 9-12 minutes.

   - After the time is up, transfer the eggs to an ice bath (a bowl filled with ice and water) to cool for about 5 minutes. This makes peeling easier.

2. **Peel the Eggs**:

   - Once cooled, gently tap each egg on a hard surface and peel off the shell. Rinse under cold water to remove any shell fragments.

#### Step 2: Prepare the Avocado Mixture

1. **Mash the Avocado**:

   - In a mixing bowl, add the ripe avocado and mash it with a fork until smooth but still slightly chunky.

2. **Add Other Ingredients**:

   - Mix in the Greek yogurt or mayonnaise (if using), lemon juice, Dijon mustard (if using), chopped red onion, salt, pepper, and fresh herbs (if using). Stir until well combined.

#### Step 3: Combine Eggs and Avocado

1. **Chop the Eggs**:

   - Chop the hard-boiled eggs into small pieces. You can adjust the size based on your preference—chunky or finely chopped.

2. **Fold in Eggs**:

   - Gently fold the chopped eggs into the avocado mixture until evenly coated. Be careful not to mash the eggs too much; you want some texture.

#### Step 4: Serve

1. **Taste and Adjust Seasoning**:

   - Taste your avocado egg salad and adjust seasoning as needed with more salt, pepper, or lemon juice.

2. **Enjoy Your Salad**:

   - Serve immediately on whole-grain bread for sandwiches, in lettuce wraps for a low-carb option, or as a dip with fresh vegetables or crackers.

### Enjoy!

This Avocado Egg Salad is creamy, flavorful, and packed with nutrients. It’s perfect for meal prep as it can be stored in an airtight container in the refrigerator for up to 3 days.

### Variations

- **Spicy Kick**: Add diced jalapeños or a dash of hot sauce for some heat.

- **Different Herbs**: Experiment with different herbs like dill or cilantro for varied flavors.

- **Add Veggies**: Incorporate diced celery or bell peppers for extra crunch.

- **Vegan Option**: Substitute eggs with chickpeas for a vegan version of this salad.

Enjoy this delicious avocado egg salad that’s not only nutritious but also incredibly satisfying!