Mashed avocado egg salad
Mashed avocado egg salad combines creamy avocado with protein-rich eggs for a nutritious meal. This quick and easy recipe is perfect for lunch or light dinner.
Cook time 10 min
Prep time 15 min
Ingredients:
4 eggs1/2 avocado
1 tsp mustard
3 tsp lemon juice
1 dash salt
1 dash black pepper
Mashed avocado egg salad is a delicious and nutritious dish that combines the creaminess of avocado with the protein-rich goodness of eggs. This easy-to-make recipe is perfect for a quick lunch or a light dinner. With just a few simple ingredients, you can whip up a tasty and healthy meal in no time.
Instructions:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once the water is boiling, reduce the heat to low and let the eggs simmer for about 10-12 minutes.
- Remove the eggs from the boiling water and place them in a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.
- Once the eggs have cooled, peel them under running water to remove the shells more easily.
- Halve the peeled eggs and transfer them to a medium mixing bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh into a separate small bowl.
- Mash the avocado with a fork until it reaches your desired consistency. It can be smooth or slightly chunky depending on your preference.
- Add the mashed avocado to the chopped eggs in the mixing bowl.
- Add the mustard, lemon juice, salt, and black pepper to the bowl.
- Gently mix all the ingredients together until well combined. Be careful not to over-mix so the texture remains pleasant.
- Taste the egg salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your taste.
- Serve immediately or refrigerate until ready to serve.
Mashed avocado egg salad is a versatile and flavorful dish that can be enjoyed on its own, over a bed of greens, or spread on whole-grain toast. With its combination of healthy fats, protein, and a hint of zesty lemon and mustard, this salad is both satisfying and nutritious. Give it a try, and you might just find a new favorite go-to meal!
Mashed avocado egg salad FAQ:
Boil the eggs for about 10-12 minutes for hard-boiled eggs. This ensures they are fully cooked but still tender.
Yes, you can substitute yellow mustard with Dijon or spicy mustard based on your flavor preference, keeping in mind it may alter the taste slightly.
Store the salad in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, consume within 1 day.
You can use Greek yogurt or hummus as a substitute for avocado, but note that the flavor and texture will differ from the original recipe.
Whole grain or sourdough bread works well for this egg salad, adding a nice texture and flavor contrast.
Cooking Tips:
- For best results, use ripe, but firm avocado to achieve a creamy yet chunky texture in your salad.
- To easily peel hard-boiled eggs, place them in a bowl of ice water immediately after boiling. The cold water helps separate the shell from the egg.
- Customize your salad by adding chopped herbs like cilantro or parsley for an extra burst of freshness.
- If you prefer a bit of crunch, mix in diced celery or red onion to add texture to your salad.
- For additional flavor, consider adding a dash of smoked paprika or a drizzle of olive oil before serving.
Nutrition Facts
2 ServingsCalories 230kcal
Protein 14g
Carbohydrates 6g
Fiber 3.49g
Sugar 0.75g
Fat 18g
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