I know how busy life can get—some days it feels like I’m juggling a circus act with my two little ones! That’s why I’ve fallen in love with this avocado egg salad. Not only is it a high protein lunch option that keeps everyone fueled and happy, but it brings a bit of creamy comfort to the table. As a mom, I cherish those moments when I can serve up something delicious and nutritious that my kids will actually eat without any fuss. Trust me; this avocado egg salad is bound to be a winner in your house too!
Why It Works
Let me tell you why this one’s always a hit in my house:
First off, it takes less than 20 minutes from start to finish—perfect for those busy afternoons when the kids are clamoring for something tasty. Second, the combination of creamy avocado with hard-boiled eggs is not just delicious; it’s also a powerhouse of nutrients. Finally, it’s incredibly versatile! We love it in sandwiches, wraps, or even on its own with crackers. Whichever way you serve it, it’s a comforting and filling dish.
Avocado Egg Salad
Equipment
- Mixing Bowl
- Fork
- Spoon
Ingredients
Eggs
- 4 large eggs hard-boiled
Avocado Mixture
- 1 large ripe avocado mashed
- 2 tbsp Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1 salt to taste
- 1/4 tsp black pepper to taste
- 1/4 cup chopped celery
- 2 tbsp chopped green onion
Instructions
- Start by peeling the hard-boiled eggs and placing them in a mixing bowl.
- Use a fork to mash the eggs until chunky.
- Add the mashed avocado, Greek yogurt, lemon juice, salt, and pepper to the bowl.
- Fold in the chopped celery and green onion gently.
- Taste and adjust seasoning if needed.
- Serve on whole-grain bread, in a wrap, or with crackers.
Notes
Ingredients List
– 4 large hard-boiled eggs
– 1 large ripe avocado, mashed
– 2 tbsp Greek yogurt (or mayonnaise)
– 1 tbsp lemon juice
– Salt, to taste
– 1/4 tsp black pepper, to taste
– 1/4 cup chopped celery
– 2 tbsp chopped green onion
Ingredient Swaps
I totally understand that sometimes the pantry isn’t stocked as one would hope. If you don’t have Greek yogurt or are looking to cut down on dairy, simply use avocado alone or a plant-based yogurt alternative. Similarly, if you want a touch more flavor, feel free to toss in some diced pickles or a dash of hot sauce for a zing. My kiddos adore adding a sprinkle of paprika on top for color and an extra kick!
How to Make Avocado Egg Salad
Step 1: Peel and Place
Start by peeling the hard-boiled eggs and placing them in a mixing bowl. Nothing too fancy here—just good old-fashioned cooking!
Step 2: Mash It Up
Use a fork to mash the eggs until they’re chunky but not totally smooth. Think of it as a little egg workout! You want some texture in there for that delightful bite.
Step 3: Mix the Good Stuff
Add the mashed avocado, Greek yogurt, lemon juice, salt, and pepper to the bowl. It’s like a green sunshine explosion, and the tart lemon really brings everything together!
Step 4: Veggie Love
Fold in the chopped celery and green onion gently. These little guys give our salad a satisfying crunch and a hint of freshness that’s simply divine.
Step 5: Taste Test
Now it’s time for the all-important taste test. Adjust the seasoning if needed; remember, every palate is different. You can decide whether you want a tad more salt or a splash more lemon juice.
Step 6: Serve and Enjoy
Serve on whole-grain bread, in a wrap, or with crispy crackers. The best part? Watching your kiddos dive right in and enjoy every last bite!
Serving & Garnish
I love to serve this avocado egg salad on whole-grain toast topped with fresh herbs—usually a sprinkle of dill or cilantro, depending on what’s in season. And you know what’s even more precious? Seeing Mateo and Camila gobble it up while sharing giggles over their meals. It becomes more than just food; it’s about creating memories around the table.
Common Mistakes to Avoid
- Over-Mixing: Avoid turning your beautiful avocado egg salad into baby food—keep that lovely texture!
- Too Much Salt: Start with a little and adjust as you go. It’s easier to add than to take away!
- Using Old Eggs: Nothing beats fresh hard-boiled eggs. Check the expiration date, and ensure they’ve had a good boil before diving in.
Storage & Reheating
This salad is best served fresh, but you can store it in the refrigerator for up to a day. Just keep it in an airtight container to avoid any browning or unwelcome fridge smells. I wouldn’t advise freezing it, as the texture won’t hold up once thawed.
A Quick Word from Samantha
Just the other day, I whipped up this avocado egg salad for an impromptu picnic at the park. I remember watching Mateo and Camila share their sandwiches, giggling at each other’s avocado mustaches. Those sweet moments remind me that sometimes, the simplest foods bring the greatest joy. I cherish how, amid the chaos, taking the time to prepare something nourishing sparks joy in my family’s routine.
FAQs
1. How can I make this avocado egg salad vegan?
You can swap the eggs for chickpeas or tofu for a similar texture and protein boost!
2. What can I serve with avocado egg salad?
It pairs perfectly with crunchy vegetables, whole-grain crackers, or a green salad.
3. Is this a good high protein lunch option?
Absolutely! With eggs and Greek yogurt, you’re looking at a fantastic source of protein, making it super filling!
4. How long does this salad last in the fridge?
It can last up to a day. Just remember to check for freshness—avocados can brown quickly.
5. Can I make this salad ahead of time?
You certainly can, but I recommend adding the avocado right before serving to keep it from browning.
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
