Avocado Egg Salad Recipe

Avocados: These should be ripe, peeled, pitted, and diced for the salad.

Hard-boiled eggs: These need to be chopped and mixed with the other ingredients.

Mayonnaise: Adds creaminess to the salad.

Lemon juice: Freshly squeezed to add a tangy flavor.

Salt: Enhances the overall taste of the salad.

Black pepper: Freshly ground to add a bit of spice.

When preparing the avocados, ensure they are ripe but still firm to maintain a good texture in the salad. To achieve perfectly hard-boiled eggs, place them in a pot of cold water, bring to a boil, then let them simmer for 9-12 minutes before transferring to an ice bath. This will make them easier to peel and chop. When mixing, use a fork to gently combine the ingredients, preserving some of the avocado chunks for a more satisfying bite.

• avocados - Substitute with mashed chickpeas: Mashed chickpeas provide a similar creamy texture and are a good source of protein and fiber.

• avocados - Substitute with hummus: Hummus offers a creamy consistency and a rich flavor, making it a good alternative to avocados.

• hard-boiled eggs - Substitute with tofu: Firm tofu can be crumbled to mimic the texture of chopped eggs and is a great plant-based protein source.

• hard-boiled eggs - Substitute with cooked chickpeas: Cooked chickpeas can be mashed slightly to replicate the texture of chopped eggs and add a nutty flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added tang and is lower in fat.

• mayonnaise - Substitute with mashed avocado: Mashed avocado can replace mayonnaise for a creamy texture and healthy fats.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidic profile and can be used in the same quantity.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor and can be used as a direct replacement for lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami notes, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat level but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness, so use sparingly.

• To keep your avocado egg salad fresh and delicious, store it in an airtight container. This prevents the avocado from oxidizing and turning brown.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This extra step minimizes air exposure, keeping your avocado vibrant and green.
• Refrigerate the salad immediately after preparation. It will stay fresh for up to 2 days. Beyond this, the texture and flavor of the avocado may deteriorate.
• If you need to prepare the salad in advance, consider keeping the avocado and eggs separate until just before serving. This helps maintain the best texture and flavor.
• Freezing is not recommended for this avocado egg salad. The avocado will become mushy and lose its appealing texture upon thawing.
• If you must freeze, do so without the avocado. Prepare the eggs and other ingredients, then add fresh avocado after thawing.
• When ready to serve, give the salad a gentle stir to redistribute any separated ingredients and refresh the flavors.
• For an extra burst of freshness, add a squeeze of lemon juice just before serving. This not only enhances the flavor but also helps maintain the avocado's color.

• If you must reheat the avocado egg salad, do so gently to avoid compromising the texture and flavor of the avocados and eggs.

• Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on low power for 15-20 seconds, then check and stir. Repeat if necessary, but avoid overheating.

• Alternatively, you can use a double boiler method. Place the salad in a heatproof bowl and set it over a pot of simmering water. Stir gently until just warmed through.

• For a fresh twist, consider adding a bit more lemon juice or a sprinkle of salt and pepper after reheating to brighten the flavors.

• Remember, the best way to enjoy avocado egg salad is fresh, as reheating can alter the creamy texture of the avocados.

• Mixing bowl: Use this to combine the diced avocados and chopped hard-boiled eggs.

• Fork: Gently mix the ingredients together until well combined.

• Knife: Dice the avocados and chop the hard-boiled eggs.

• Cutting board: Provide a stable surface for dicing avocados and chopping eggs.

• Measuring spoons: Measure out the mayonnaise, lemon juice, salt, and black pepper accurately.

• Spoon: Scoop out the avocado from its skin after peeling and pitting.

• Refrigerator: Store the salad if you are not serving it immediately.

Pre-boil the eggs: Boil the eggs in advance and store them in the fridge to save time when making the salad.

Use a fork: Mash the avocados and eggs with a fork for a quicker mix.

Pre-dice avocados: Dice the avocados ahead of time and store them with a bit of lemon juice to prevent browning.

Measure ingredients: Measure out the mayonnaise, lemon juice, salt, and pepper before starting to streamline the process.

Batch preparation: Make a larger batch and store it in the fridge for quick meals throughout the week.