Tastenexa
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American
Avocado Egg Salad
22 min total10 prep12 cook2 servings320 cal
KetoLow-CarbVegetarianClassicContains egg
Creamy mashed avocado stands in for most of the mayo in this egg salad, brightened with lemon juice, Dijon mustard, and crunchy celery and red onion. It's rich, tangy, and ready to spoon onto toast or scoop with crackers.
Ingredients
dairy
- 4hard-boiled eggs
produce
- 1avocado
- 1 stalkcelery
- 2 tbspred onion
- 1 tbsplemon juice
pantry
- 1 tspdijon mustard
- 0.25 tspsalt
- 0.25 tspblack pepper
Steps
- Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, then cover the pan, remove from heat, and let sit for 10-11 minutes.
- Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes, then peel.
- While the eggs cool, finely dice the celery and red onion.
- Halve the avocado, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with the lemon juice and Dijon mustard using a fork, leaving some texture rather than mashing it fully smooth.
- Chop the peeled eggs into small pieces.
- Fold the chopped eggs, celery, and red onion into the mashed avocado mixture.
- Season with salt and black pepper, stirring gently so the eggs stay somewhat chunky.
- Serve right away, or chill for 10 minutes for the flavors to meld.
Tips
- For easy-peel eggs, drop them straight into an ice bath after boiling — the quick temperature shock loosens the shell from the white.
- Mash the avocado but leave some texture; a fully smooth purée makes the salad more like guacamole than egg salad.
- Add the lemon juice right away — it keeps the avocado from browning while you prep the rest.
- Chill the salad for 10 minutes before serving if you have time; the flavors meld and it firms up slightly.
