Healthy Homemade Avocado Egg Salad

Sharing is caring!

This creamy avocado egg salad is a more nutritious version of the classic because it replaces the heavy mayo with avocado. It is full of protein and healthy fats and is a great option for a quick protein-filled snack, sandwich, or lunch.

The salad is now creamy, satisfying, and vibrant green. The recipe also includes lemon juice and fresh herbs, making it even healthier because avocado fat is heart-healthy.

Ingredients

• Egg Salad
• 2 ripe avocados
• 2 tbsp fresh lemon juice
• 2 tbsp plain Greek yogurt
• 1/4 cup red onion, carved finely
• 2 tbsp fresh dill, cut
• 2 tbsp fresh chives, cut
• finely cut 1 stalk celery
• 1 tsp
• 1/2 tsp garlic powder
• a pinch of paprika and salt, black pepper for taste, garnish

Instructions

1. Boil The Eggs

Make a single layer of eggs in a medium saucepan, then add cold water by one inch.

On high heat, bring to a rolling boil, then cover with heat and a tight-fitted cover and remove from the stovetop.

Let hot water take eggs 12 minutes to sit for fully set and soft creamy boiling to withhold perfectly cooked yolk all the way through.

No green ring takes shape outside the boiling water, so it sits still.

Boil the eggs. Add eggs to boiling water, boil for twelve minutes, and then cool.

2. Make Ice Water and Peel the Eggs

Put the eggs in an ice bath for 5 minutes after the timer goes off.

That stops the cooking process and helps with peeling.

Then lightly crack the eggs and peel them with the aid of a little water to make separating the shells easier.

3. Mash the Flesh of the Avocado

You should now cut open the avocado. Take out the large pits and scoop the insides into a mixing bowl.

Make sure to add the lemon juice so the avocados don’t brown.

Use a fork to get the avocado to a mostly smooth, easily spreadable, and mashed consistency.

This should take a little bit of mixing.

4. Incorporate the other Ingredients

Mix in some Greek yogurt and Dijon mustard to the now mashed avocado.

That adds creaminess and some tang that helps cut the richness of the avocado with some flavor kick.

You can stir it all together until smooth.

5. Chop the Eggs

Once the eggs are peeled, roughly chop them, making sure that the pieces are a small enough size so that they can be spreadable, b

Also, make sure that they are big enough so that one can tell they are eating eggs.

Aim for a small portion of the eggs to be smaller pieces, while aiming for the rest to be a larger chunk to create a nice texture variation in your egg salad.

6. Combine Everything

Add the eggs to the avocado along with the onion, celery, dill, and chives.

Add in the garlic powder, salt, and black pepper.

Use a spatula to fold all the ingredients together.

Make sure to fold gently and don’t overmix everything; be sure to leave enough egg texture rather than turning the whole thing into paste.

7. Taste and Adjust

To round out the egg salad, make sure to taste your mix and add in more lemon as needed to add brightness, more filling salt to deepen the flavor, or stir in some more herbs for a refreshing brightness.

You are looking for a perfect balance, one that includes the creaminess of the avocado and the bright acidity of the lemon, along with the herbs and seasoning.

8. Relax, And Enjoy

Put some plastic wrap touching the salad, then put it in the fridge for half an hour to let the flavors blend.

This is because the salad will meld while it sits, which improves the final flavor profile.

Before serving, stir and add some paprika for a festive finish.

Recipe Notes

Cooking the Eggs

For eggs that are easy to peel, try and use older eggs.

An ideal age is about a week, instead of the fresh ones, which can be a pain to peel.

This is because older eggs have a slightly higher pH, and the membrane within the egg begins to separate from the shell.

Also, a trick for super-fresh eggs is to add a teaspoon of baking soda to the water when boiling, which can help the eggs peel more easily.

Avocados

Select ones that are slightly soft, but are not mushy.

If your avocados are on the firmer side, you can quickly ripen them by putting them in a paper bag with a banana or apple for a day or two.

Be careful not to get a mushy avocado, or your salad will be super watery and brown quickly.

Texture Preference

If you would rather have a chunkier egg salad, do less mashing on the avocado and leave the egg chopping on the large side.

If you want the salad on the smoother side, mash the avocado until there are no green remnants and chop the eggs into the fine side.

Preventing Browning

While the lemon juice does help, pressing plastic against the surface will make sure no air comes into contact with the top surface.

With any brown parts that may come on the top, you are able to scrape off the top brownish layer to come to a perfectly green avocado salad.

Make-Ahead Strategy

Getting the salad prepared within the first 24 hours will give you the ideal version.

If it is being prepared ahead of time, consider adding a little more lemon juice and sealing the salad container with plastic to make sure it is air-tight.

Tips for Storage

Keep any leftover avocado egg salad in the fridge in an airtight container for no more than a day.

Salads brown quickly, so to keep excess air away from the top of the salad and keep oxygen from contacting and turning the top brown,

Press a sheet of plastic wrap to the top of the salad, then seal the container.

However, the salad is better the fresher it is, but it is safe to eat for a couple of days to a day in case the avocado becomes an unappetizing brown color, and the salad gets a bit soft.

There will be some discoloration over the top of the salad, and it will be a brownish color from oxidation, but don’t worry.

All you need to do is take a spoon and remove the oxidized layer, and the salad below is good and definitely still edible.

Just stir to mix everything and return the texture to its original consistency.

Because of the high water content of avocado and eggs, this salad will become very watery and grainy once it thaws if you actually freeze any.

If you want the salad to still be decent, only make as much as you think you will eat in a day or two.

Think about hard-boiling eggs beforehand when meal prepping and keeping them away from the other components.

If eggs are kept in their shells, they can stay in the fridge for about a week.

If eggs are peeled and kept in an air-tight container, they can also stay in the fridge for up to five days as long as they are covered with water.

Make the avocado mixture fresh before putting the salad together.

Helpful Tips

How To Get Perfect Hard-Boiled Eggs

The secret trick to perfect hard-boiled eggs with no green rings around them is timing and temperature control.

The ice bath is to prevent the greyish green ring that usually appears on top of eggs that have been overcooked and cooled too slowly.

This also helps to rapidly cool the eggs.

How To Mash Your Eggs

Instead of mashing with a food processor, grab a fork.

This helps with control over the texture and keeps the entire mixture from becoming too smooth and pasty.

It is good to have a chunky avocado to complement the other ingredients.

How To Know When To Add Your Seasoning

You know you have added a good amount of seasoning to a salad when you can no longer taste the base salad ingredients.

That’s why it is a good idea to start with a smaller amount and gradually add more of the seasoning, just so no one ingredient can overpower the entire salad.

Ripeness Test for an Avocado

When you gently squeeze a ripe avocado, it should feel like a tennis ball if it is ripe, holding its shape, but be gentle with pressure.

The stem is easy to remove, revealing green flesh below, and the skin should be a dark green color or almost black.

Yield: 4 cups

Healthy Homemade Avocado Egg Salad

Print

This creamy avocado egg salad is a more nutritious version of the classic because it replaces the heavy mayo with avocado. It is full of protein and healthy fats and is a great option for a quick protein-filled snack, sandwich, or lunch.

The salad is now creamy, satisfying, and vibrant green. The recipe also includes lemon juice and fresh herbs, making it even healthier because avocado fat is heart-healthy.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 12 minutes

Ingredients

• Ingredients
• Egg Salad
• 2 ripe avocados
• 2 tbsp fresh lemon juice
• 2 tbsp plain Greek yogurt
• 1/4 cup red onion, carved finely
• 2 tbsp fresh dill, cut
• 2 tbsp fresh chives, cut
• finely cut 1 stalk celery
• 1 tsp
• 1/2 tsp garlic powder
• a pinch of paprika and salt, black pepper for taste, garnish

Instructions

Instructions

1. Boil The Eggs

Make a single layer of eggs in a medium saucepan, then add cold water by one inch.

On high heat, bring to a rolling boil, then cover with heat and a tight-fitted cover and remove from the stovetop.

Let hot water take eggs 12 minutes to sit for fully set and soft creamy boiling to withhold perfectly cooked yolk all the way through.

No green ring takes shape outside the boiling water, so it sits still.

Boil the eggs. Add eggs to boiling water, boil for twelve minutes, and then cool.

2. Make Ice Water and Peel the Eggs

Put the eggs in an ice bath for 5 minutes after the timer goes off.

That stops the cooking process and helps with peeling.

Then lightly crack the eggs and peel them with the aid of a little water to make separating the shells easier.

3. Mash the Flesh of the Avocado

You should now cut open the avocado. Take out the large pits and scoop the insides into a mixing bowl.

Make sure to add the lemon juice so the avocados don’t brown.

Use a fork to get the avocado to a mostly smooth, easily spreadable, and mashed consistency.

This should take a little bit of mixing.

4. Incorporate the other Ingredients

Mix in some Greek yogurt and Dijon mustard to the now mashed avocado.

That adds creaminess and some tang that helps cut the richness of the avocado with some flavor kick.

You can stir it all together until smooth.

5. Chop the Eggs

Once the eggs are peeled, roughly chop them, making sure that the pieces are a small enough size so that they can be spreadable, b

Also, make sure that they are big enough so that one can tell they are eating eggs.

Aim for a small portion of the eggs to be smaller pieces, while aiming for the rest to be a larger chunk to create a nice texture variation in your egg salad.

6. Combine Everything

Add the eggs to the avocado along with the onion, celery, dill, and chives.

Add in the garlic powder, salt, and black pepper.

Use a spatula to fold all the ingredients together.

Make sure to fold gently and don’t overmix everything; be sure to leave enough egg texture rather than turning the whole thing into paste.

7. Taste and Adjust

To round out the egg salad, make sure to taste your mix and add in more lemon as needed to add brightness, more filling salt to deepen the flavor, or stir in some more herbs for a refreshing brightness.

You are looking for a perfect balance, one that includes the creaminess of the avocado and the bright acidity of the lemon, along with the herbs and seasoning.

8. Relax, And Enjoy

Put some plastic wrap touching the salad, then put it in the fridge for half an hour to let the flavors blend.

This is because the salad will meld while it sits, which improves the final flavor profile.

Before serving, stir and add some paprika for a festive finish.

Notes

Recipe Notes

Cooking the Eggs

For eggs that are easy to peel, try and use older eggs.

An ideal age is about a week, instead of the fresh ones, which can be a pain to peel.

This is because older eggs have a slightly higher pH, and the membrane within the egg begins to separate from the shell.

Also, a trick for super-fresh eggs is to add a teaspoon of baking soda to the water when boiling, which can help the eggs peel more easily.

Avocados

Select ones that are slightly soft, but are not mushy.

If your avocados are on the firmer side, you can quickly ripen them by putting them in a paper bag with a banana or apple for a day or two.

Be careful not to get a mushy avocado, or your salad will be super watery and brown quickly.

Texture Preference

If you would rather have a chunkier egg salad, do less mashing on the avocado and leave the egg chopping on the large side.

If you want the salad on the smoother side, mash the avocado until there are no green remnants and chop the eggs into the fine side.

Preventing Browning

While the lemon juice does help, pressing plastic against the surface will make sure no air comes into contact with the top surface.

With any brown parts that may come on the top, you are able to scrape off the top brownish layer to come to a perfectly green avocado salad.

Make-Ahead Strategy

Getting the salad prepared within the first 24 hours will give you the ideal version.

If it is being prepared ahead of time, consider adding a little more lemon juice and sealing the salad container with plastic to make sure it is air-tight.

Nutrition Information:

Yield:

6 servings

Serving Size:

2/3 cup
Amount Per Serving: Calories: 210 kcalTotal Fat: 16ggCholesterol: 248mgmgSodium: 180mgmgCarbohydrates: 8ggFiber: 5ggSugar: 2ggProtein: 10gg

Yield: 4 cups

Healthy Homemade Avocado Egg Salad

Print

This creamy avocado egg salad is a more nutritious version of the classic because it replaces the heavy mayo with avocado. It is full of protein and healthy fats and is a great option for a quick protein-filled snack, sandwich, or lunch.

The salad is now creamy, satisfying, and vibrant green. The recipe also includes lemon juice and fresh herbs, making it even healthier because avocado fat is heart-healthy.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 12 minutes

Ingredients

• Ingredients
• Egg Salad
• 2 ripe avocados
• 2 tbsp fresh lemon juice
• 2 tbsp plain Greek yogurt
• 1/4 cup red onion, carved finely
• 2 tbsp fresh dill, cut
• 2 tbsp fresh chives, cut
• finely cut 1 stalk celery
• 1 tsp
• 1/2 tsp garlic powder
• a pinch of paprika and salt, black pepper for taste, garnish

Instructions

Instructions

1. Boil The Eggs

Make a single layer of eggs in a medium saucepan, then add cold water by one inch.

On high heat, bring to a rolling boil, then cover with heat and a tight-fitted cover and remove from the stovetop.

Let hot water take eggs 12 minutes to sit for fully set and soft creamy boiling to withhold perfectly cooked yolk all the way through.

No green ring takes shape outside the boiling water, so it sits still.

Boil the eggs. Add eggs to boiling water, boil for twelve minutes, and then cool.

2. Make Ice Water and Peel the Eggs

Put the eggs in an ice bath for 5 minutes after the timer goes off.

That stops the cooking process and helps with peeling.

Then lightly crack the eggs and peel them with the aid of a little water to make separating the shells easier.

3. Mash the Flesh of the Avocado

You should now cut open the avocado. Take out the large pits and scoop the insides into a mixing bowl.

Make sure to add the lemon juice so the avocados don’t brown.

Use a fork to get the avocado to a mostly smooth, easily spreadable, and mashed consistency.

This should take a little bit of mixing.

4. Incorporate the other Ingredients

Mix in some Greek yogurt and Dijon mustard to the now mashed avocado.

That adds creaminess and some tang that helps cut the richness of the avocado with some flavor kick.

You can stir it all together until smooth.

5. Chop the Eggs

Once the eggs are peeled, roughly chop them, making sure that the pieces are a small enough size so that they can be spreadable, b

Also, make sure that they are big enough so that one can tell they are eating eggs.

Aim for a small portion of the eggs to be smaller pieces, while aiming for the rest to be a larger chunk to create a nice texture variation in your egg salad.

6. Combine Everything

Add the eggs to the avocado along with the onion, celery, dill, and chives.

Add in the garlic powder, salt, and black pepper.

Use a spatula to fold all the ingredients together.

Make sure to fold gently and don’t overmix everything; be sure to leave enough egg texture rather than turning the whole thing into paste.

7. Taste and Adjust

To round out the egg salad, make sure to taste your mix and add in more lemon as needed to add brightness, more filling salt to deepen the flavor, or stir in some more herbs for a refreshing brightness.

You are looking for a perfect balance, one that includes the creaminess of the avocado and the bright acidity of the lemon, along with the herbs and seasoning.

8. Relax, And Enjoy

Put some plastic wrap touching the salad, then put it in the fridge for half an hour to let the flavors blend.

This is because the salad will meld while it sits, which improves the final flavor profile.

Before serving, stir and add some paprika for a festive finish.

Notes

Recipe Notes

Cooking the Eggs

For eggs that are easy to peel, try and use older eggs.

An ideal age is about a week, instead of the fresh ones, which can be a pain to peel.

This is because older eggs have a slightly higher pH, and the membrane within the egg begins to separate from the shell.

Also, a trick for super-fresh eggs is to add a teaspoon of baking soda to the water when boiling, which can help the eggs peel more easily.

Avocados

Select ones that are slightly soft, but are not mushy.

If your avocados are on the firmer side, you can quickly ripen them by putting them in a paper bag with a banana or apple for a day or two.

Be careful not to get a mushy avocado, or your salad will be super watery and brown quickly.

Texture Preference

If you would rather have a chunkier egg salad, do less mashing on the avocado and leave the egg chopping on the large side.

If you want the salad on the smoother side, mash the avocado until there are no green remnants and chop the eggs into the fine side.

Preventing Browning

While the lemon juice does help, pressing plastic against the surface will make sure no air comes into contact with the top surface.

With any brown parts that may come on the top, you are able to scrape off the top brownish layer to come to a perfectly green avocado salad.

Make-Ahead Strategy

Getting the salad prepared within the first 24 hours will give you the ideal version.

If it is being prepared ahead of time, consider adding a little more lemon juice and sealing the salad container with plastic to make sure it is air-tight.

Nutrition Information:

Yield:

6 servings

Serving Size:

2/3 cup
Amount Per Serving: Calories: 210 kcalTotal Fat: 16ggCholesterol: 248mgmgSodium: 180mgmgCarbohydrates: 8ggFiber: 5ggSugar: 2ggProtein: 10gg

 

Sharing is caring!