Forget the same old salad routine; this egg avocado salad is here to shake things up. Fresh, creamy, and packed with protein, it’s the perfect dish for any meal of the day.
Why This Recipe Works
- The creamy texture of avocado pairs perfectly with the firmness of hard-boiled eggs, creating a delightful contrast.
- It’s a powerhouse of nutrients, offering healthy fats, proteins, and vitamins in every bite.
- Quick and easy to prepare, making it ideal for busy weekdays or last-minute gatherings.
- Versatile enough to serve as a salad, sandwich filler, or even a dip.
- The addition of fresh herbs and a squeeze of lemon juice elevates the flavors to a whole new level.
Ingredients
- 4 large eggs, hard-boiled and chopped
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
Instructions
Step 1: Prepare the Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over high heat, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes for perfectly hard-boiled eggs. Tip: Adding a pinch of salt to the water can make peeling the eggs easier.
Step 2: Chop the Ingredients
While the eggs are cooking, dice the avocados and finely chop the red onion and cilantro. Be sure to cut the avocados into bite-sized pieces to ensure every forkful is packed with flavor. Tip: To prevent the avocados from browning, toss them with a bit of the lemon juice right after cutting.
Step 3: Combine Everything
In a large mixing bowl, gently combine the chopped eggs, avocados, red onion, and cilantro. Drizzle with lemon juice and season with salt and pepper to taste. Mix carefully to avoid mashing the avocados too much. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes.
Step 4: Serve and Enjoy
Your egg avocado salad is ready to serve! Enjoy it on its own, over a bed of greens, or as a filling for sandwiches. The flavors will meld together even more if you let it sit in the fridge for about 30 minutes before serving.
Tips and Tricks
For those looking to take their egg avocado salad to the next level, consider these tips. First, the ripeness of your avocados is key; they should be soft but not mushy. Second, if you’re making this salad ahead of time, add the avocados last to prevent them from becoming too soft. Third, experiment with different herbs like dill or parsley for a new flavor profile. Lastly, for a smoother texture, you can mash half of the avocados before mixing.
Recipe Variations
- Add crispy bacon bits for a smoky flavor and extra crunch.
- Incorporate diced tomatoes or cucumbers for added freshness and texture.
- Swap the cilantro for basil or mint for a different herbal note.
- For a dairy-free version, skip the cheese or use a vegan alternative.
- Turn it into a wrap by spreading the salad on a tortilla and rolling it up with some greens.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but it’s best to add the avocados just before serving to maintain their texture and color. The lemon juice will help prevent browning, but the avocados will still soften over time.
How long does the salad last in the fridge?
Stored in an airtight container, the salad can last up to 2 days in the fridge. However, the avocados will continue to soften, so it’s best enjoyed within the first day.
Can I use lime juice instead of lemon juice?
Absolutely! Lime juice will give the salad a slightly different, more tropical flavor, but it works just as well as lemon juice in preventing the avocados from browning.
Summary
This egg avocado salad is a nutritious, versatile, and delicious dish that’s easy to make and perfect for any occasion. With its creamy texture and fresh flavors, it’s sure to become a favorite in your recipe collection.
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