Zesty Avocado Egg Salad Recipe
This Zesty Avocado Egg Salad Recipe is fresh, creamy and full of flavor. It is a healthy twist on classic egg salad. Creamy avocado replaces heavy mayo.
Ingredients
- Eggs large – 6
- Ripe avocado – 2 medium
- Lemon juice – 1 tablespoon
- Olive oil – 1 tablespoon
- Red onion finely chopped – 2 tablespoons
- Fresh cilantro or parsley chopped – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Paprika – ½ teaspoon
- Garlic powder – ½ teaspoon
Instructions
Boil the Eggs
- Place eggs in a saucepan. Cover with water. Bring to a boil. Cook for ten minutes. Remove eggs. Cool them in cold water before peeling.
Prepare the Avocado
- Cut avocados in half. Remove the pits. Scoop flesh into a bowl. Mash gently using a fork. Keep some texture for better taste.
Chop the Eggs
- Peel the cooled eggs. Chop them into small pieces. Do not mash fully. Chunky eggs give better texture to the salad.
Mix Main Ingredients
- Add chopped eggs to the avocado bowl. Pour lemon juice and olive oil. Mix gently until everything combines without turning mushy.
Add Flavorings
- Add onion, herbs, salt, pepper, paprika and garlic powder. Stir slowly. Taste the salad. Adjust seasoning if needed.
Chill Before Serving
- Cover the bowl. Place in the fridge for ten minutes. This helps flavors blend nicely before serving.
Notes
- Use ripe but firm avocados only.
- Cool eggs fully before chopping.
- Do not overmix the salad.
- Add lemon juice quickly to avoid browning.
- Taste and adjust seasoning gently.