Zesty Avocado Egg Salad Recipe
Looking for a fresh, healthy and tasty twist on classic egg salad? This Zesty Avocado Egg Salad Recipe is perfect for a quick lunch or snack.
Ingredients
- 6 large eggs
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley
- Optional: 1/4 cup diced red onion
- Optional: pinch of paprika for garnish
Instructions
Boil the Eggs
- Place eggs in a pot. Cover with cold water. Bring to boil. Lower heat, simmer 10 minutes. Cool under cold water.
Peel and Chop Eggs
- Gently peel eggs. Chop roughly with a knife. Keep some pieces larger for texture.
Prepare the Avocado
- Cut avocados in half. Remove pit. Scoop flesh into a bowl. Mash with fork until smooth.
Add Flavor
- Mix lime juice, Dijon mustard, garlic powder and onion powder into mashed avocado. Stir well.
Combine Eggs and Avocado
- Add chopped eggs to avocado mixture. Gently fold together with a spoon. Do not overmix.
Season to Taste
- Add salt, black pepper and optional red onion. Stir lightly to combine flavors evenly.
Add Fresh Herbs
- Fold in chopped cilantro or parsley. This adds color and fresh flavor.
Optional Garnish
- Sprinkle paprika on top for color and mild smoky flavor. Serve immediately.
Notes
- Use ripe avocados for creaminess and best flavor.
- Add diced celery for extra crunch.
- Swap lime juice for lemon juice if preferred.
- Mix in a teaspoon of Greek yogurt for creamier texture.
- Serve on whole-grain bread, in lettuce wraps, or with crackers.
- Add a dash of hot sauce for a spicy kick.
- Prepare eggs a day ahead for faster assembly.