Avocado egg salad: the healthiest twist on a classic you’ll ever taste

Indulge in the tantalizing flavors of a classic egg salad elevated with the velvety richness of avocado. This delectable dish is a symphony of textures and flavors, perfect for a light and satisfying meal or as a delightful addition to your favorite sandwiches or wraps.

Ingredients:

• 6 large hard-boiled eggs, peeled and chopped
• 1 ripe avocado, peeled and mashed
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Eggs: Hard-boil the eggs by placing them in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then cover and remove from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on the desired doneness. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and finely chop the eggs.

2. Mash the Avocado: In a separate bowl, mash the ripe avocado until smooth and creamy.

3. Combine the Ingredients: In a large mixing bowl, combine the chopped eggs, mashed avocado, celery, red onion, parsley, mayonnaise, Dijon mustard, and lemon juice.

4. Season to Taste: Season the egg salad with salt and pepper to taste. Mix well until all ingredients are evenly combined.

5. Chill and Serve: Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled on sandwiches, wraps, or as a side dish.

Variations:

• Spicy Egg Salad: Add a dash of cayenne pepper or Sriracha sauce to the mayonnaise for a spicy kick.
• Herbed Egg Salad: Incorporate fresh herbs such as dill, chives, or tarragon for an aromatic twist.
• Bacon Egg Salad: Crumble some crispy bacon into the egg salad for a smoky and savory flavor.
• Greek Egg Salad: Add crumbled feta cheese, chopped olives, and oregano for a Mediterranean-inspired twist.

Tips:

• For a creamier egg salad, use a high-fat mayonnaise.
• If you don’t have Dijon mustard, you can substitute yellow mustard.
• Let the egg salad chill for at least 30 minutes before serving to allow the flavors to develop.
• Serve the egg salad on a bed of lettuce or arugula for a fresh and healthy touch.

Storage:

• Store the egg salad in an airtight container in the refrigerator for up to 3 days.
• Do not freeze the egg salad, as the avocado will become mushy.

The Perfect Pairing:

• Sandwiches: Spread the egg salad on your favorite bread and top with sliced tomatoes, cucumbers, and sprouts.
• Wraps: Fill a tortilla with egg salad, shredded cheese, and chopped lettuce.
• Salads: Add a scoop of egg salad to your favorite salad for a protein-packed boost.
• Appetizers: Serve the egg salad on crackers or cucumber slices for a light and refreshing snack.

Top Questions Asked

• Can I use other types of avocados? Yes, you can use any ripe avocado, but Hass avocados are the most commonly used for their creamy texture and rich flavor.
• How can I make the egg salad healthier? Use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise, and add chopped vegetables such as carrots or bell peppers.
• Can I make the egg salad ahead of time? Yes, you can make the egg salad up to 3 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.