Egg And Avocado Salad Recipe

There’s something about the creamy fusion of avocados and eggs that just hits the spot, and I’m here to spill the deets on this ridiculously simple yet satisfyingly delicious salad that doubles up as a killer sandwich spread or a cracker topper.

My Egg and Avocado Salad is just as nourishing as it is delicious. It contains:

• Creamy avocados

• Protein-packed eggs

• And a refreshing, zesty blend of lemon juice and fresh dill that balances the dish perfectly.

This salad seems light and airy, perfect for summer, but it’s a total powerhouse of nutrients.

Ingredients

• Eggs: High in protein, aid muscle repair, rich in B vitamins.
• Avocados: Provide healthy fats, fiber, support heart health.
• Mayonnaise: Adds creaminess, source of fats, enhances flavor.
• Lemon Juice: Adds tangy freshness, high in vitamin C.
• Fresh Dill: Offers aromatic boost, contains antioxidants.
• Red Onion: Adds crunch, rich in quercetin, supports immunity.
• Fresh Parsley: Provides vitamin K, refreshes the palate.

Ingredient Quantities

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• 3 large eggs
• 2 ripe avocados
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley

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How to Make this

1. Put the eggs in a saucepan and cover them with water. Bring to a boil over medium heat, then cover, remove from the heat, and let sit for 10 minutes. Drain and rinse the eggs under cold running water until cool. Peel and chop the eggs.

2. Slice the avocados in half, take out the pits, and scoop the insides into a big mixing bowl.

3. Squeeze the lemon into the avocado and mash. Leave some chucks for texture.

4. Mix the chopped eggs into the avocado.

5. Add the mayonnaise and mix thoroughly.

6. Combine the red onion, chopped fresh dill, and chopped fresh parsley, and mix gently.

7. Add salt and pepper to the salad for seasoning, to suit your taste.

8. Carefully combine the mixture so that all the components are uniformly united.

9. Put the salad into the refrigerator and allow it to chill for at least 30 minutes. This gives the flavors a chance to meld together.

10. The egg and avocado salad is delicious served as a sandwich filling, but it is also excellent with crackers or served on a bed of fresh greens.

Equipment Needed

1. Saucepan
2. Mixing bowl
3. Knife
4. Cutting board
5. Spoon
6. Fork or potato masher
7. Measuring cups
8. Measuring spoons
9. Colander or sieve
10. Refrigerator

FAQ

• Q: Can I make this salad in advance?A: Certainly! You can make it several hours in advance. Just refrigerate it, and it’ll stay nice and fresh until you’re ready to serve.
• Q: How can I prevent the avocado from browning?The recipe uses lemon juice to keep the salad from turning brown, but serve it soon after you make it for the best flavor and appearance.
• Q: What can I substitute for mayonnaise?A: Greek yogurt or mashed avocado makes a healthier substitute for mayonnaise.
• Q: Can I add other ingredients to the salad?Of course! You can certainly toss in some ingredients like cherry tomatoes or arugula to pump up the flavor and nutritional value.
• Q: Is this recipe suitable for vegetarians?A: Yes, this egg and avocado salad is compatible with a vegetarian diet.
• Q: How should I store leftovers?A: Save uneaten food in a sealed container in the fridge and eat it within one to two days.
  

Egg And Avocado Salad Recipe Substitutions and Variations

1/4 cup of Greek yogurt instead of 1/4 cup of mayonnaise
1 tablespoon lime juice instead of 1 tablespoon lemon juice.
1 tablespoon chopped fresh chives in place of 1 tablespoon chopped fresh dill
1/4 cup shallots, finely chopped instead of 1/4 cup red onion, finely chopped
Chopped fresh parsley instead of chopped fresh cilantro.

Pro Tips

1. Avocado Selection Choose avocados that are slightly soft to the touch but not mushy. This will ensure they are ripe and easy to mash while still holding some texture.

2. Egg Peeling To make peeling easier, add a splash of vinegar and a pinch of salt to the boiling water. This helps the shells come off more cleanly after cooling.

3. Lemon Juice Timing Add the lemon juice to the avocado immediately after cutting to prevent it from browning and to maintain a vibrant green color.

4. Red Onion Soak For a milder onion flavor, soak the chopped red onion in cold water for 5-10 minutes before adding it to the salad. This reduces its sharpness.

5. Chill Time If possible, prepare the salad a few hours ahead of serving to allow the flavors to fully develop. It can be made a day in advance and stored in an airtight container in the refrigerator.