Back when I posted my Tofu Egg Salad, Caroline from The Broccoli Hut mentioned that she makes a vegan “egg” salad with avocado… an idea that I just couldn’t get out of my head after I read her comment.
| Name: | Avocado Egg Salad |
|---|---|
| Cuisine: | Various |
| Prep Time: | 15 minutes |
| Cooking Time: | 0 minutes |
| Total Time: | 15 minutes |
| Servings: | 4 servings |
| Yield: | About 4 cups |
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 2 ripe avocados, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional, for added freshness)
- Salt and pepper to taste
- 1/4 cup Greek yogurt (you can also use mayonnaise or sour cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 clove garlic, minced
- Salt and pepper to taste
The very next time I made egg salad, I added some avocado to the Greek yogurt/canola oil mayo mixture before folding in the boiled eggs.
As expected, the avocado made the egg salad even more rich and creamy, because let’s face it – avocado makes everything better!
Instructions
1. Prepare the Eggs
Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 9-12 minutes. After that, transfer the eggs to a bowl of ice water to cool quickly. Once cooled, peel and chop the eggs.
2. Dice the Avocado
While the eggs are cooling, dice the ripe avocados and place them in a large mixing bowl. You can mash them slightly with a fork if you prefer a creamier texture.
3. Add the Vegetables
To the same bowl, add the finely chopped red onion, celery, and fresh cilantro. These ingredients will add a wonderful crunch and flavor to the salad.
4. Make the Dressing
In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, and lemon juice. Mix until the dressing is smooth and well combined. Season with salt and pepper to taste.
5. Combine and Toss
Pour the dressing over the diced avocados and vegetables. Gently fold in the chopped hard-boiled eggs, being careful not to mash the avocados too much. The creaminess of the avocado and the dressing will naturally coat the eggs and veggies.
6. Season to Taste
Taste the salad and adjust the seasoning with salt and pepper if needed. You can also add a bit more lemon juice for a tangier flavor if desired.
7. Serve and Enjoy
Transfer the Avocado Egg Salad to a serving bowl or individual plates. Garnish with a few extra cilantro leaves for a burst of color. This salad is delicious on its own, but you can also enjoy it on whole-grain toast, in a wrap, or as a side dish to your favorite main course.
Estimated Nutrition Per Serving
Calories: 290 calories
Protein: 10g
Carbohydrates: 11g
Dietary Fiber: 7g
Sugars: 2g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 192mg
Sodium: 220mg
Please note that these nutritional values are approximate and can vary based on the specific brands and ingredients you use. The values provided are for a single serving of the Avocado Egg Salad. Enjoy your healthy and delicious meal.
