Avocado Egg Salad
This Avocado Egg Salad combines the zesty refreshing flavor of guacamole and the richness and creaminess of classic egg salad for a quick and easy nutrient-rich breakfast or lunch!
Ingredients
- 8 eggs
- 2 avocados (we like Hass because they're richer in flavor and creamier texture wise)
- 4 tbsp (40 g) medium red onion (about 1/4 of a medium red onion)
- 2 tbsp (30 g) Greek yogurt or mayonnaise or sour cream
- 1 tbsp (15 ml) freshly-squeezed lime juice
- 1 tbsp (5 g) finely minced cilantro (optional)
- Salt and pepper (to taste, we like 1 teaspoon salt)
Instructions
- Boil the eggs. You can do this up to 5 days ahead of time. Place the eggs in a pot and add enough water so that the eggs are submerged by about 1/2 inch (1.5 cm). Bring to a boil over high heat and cook for 6-7 minutes then remove the eggs from the pot and dunk into ice water to cool down completely (about 10 minutes) before peeling.
- Separate the yolks. Cut the eggs in half and add the yolks to a medium bowl. Dice the whites and set aside.
- Make the egg salad. Add the avocado, red onion, mayonnaise/sour cream/yogurt, lime juice, cilantro (if using), salt and pepper to the yolks and mash until creamy and smooth. Fold in the diced whites and enjoy!
Notes
Variations: herby (add in chives, dill or parsley), spicy (add in fresh or pickled jalapeños), smoky (add crumbled bacon).
Ways to Serve Egg Salad: on bread, white bread or sourdough, on Colombian Arepas, spring roll style in rice paper wraps (check out how to use them in my Vietnamese Fried Spring Rolls tutorial)., on bagels or croissants, on English muffins, biscuits, or hash browns, on flatbreads, with crackers, crostini, pita chips, in phyllo cups, in lettuce wraps, bell pepper halves, zucchini or cucumber boats, with arugula.
Make-Ahead Instructions: Boil the eggs (step 1) up to 5 days ahead of time and store in the refrigerator unpeeled. This will make the recipe go from a 20-minute recipe to a 5-minute recipe because you’ll only have to mix and mash the ingredients without boiling and cooling the eggs which takes 15 minutes.
Nutrition
Calories: 287kcalCarbohydrates: 9gProtein: 13gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 327mgSodium: 132mgPotassium: 613mgFiber: 7gSugar: 1gVitamin A: 639IUVitamin C: 10mgCalcium: 62mgIron: 2mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
