Avocado Egg Salad

Hey everyone!

Today, I want to share a recipe that’s seriously become a regular in my house: my super yummy Avocado Egg Salad.

You know classic egg salad, right? It’s total comfort food. Reminds me of picnics and easy lunches. Just good, simple stuff. But sometimes, you want that familiar taste with a little kick, something that feels cozy but also kinda new and exciting.

That’s where the avocado comes in!

Seriously, swapping out some of the mayo for creamy, good-for-you avocado changes everything. It adds this amazing green color, a smooth texture, and a richer taste. My recipe keeps a bit of mayonnaise because, let’s be real, that tangy creaminess is part of what makes egg salad great (Avocado egg salad with mayo lovers, I see you!). But then we jazz it up with fresh parsley, a little paprika, and the fantastic crunch of toasted sesame seeds.

It takes a Simple avocado egg salad and makes it feel just a bit fancier. Now, is it the absolute leanest Healthy Avocado Egg Salad out there because of the mayo? Maybe not. But the avocado definitely adds a nice nutrient boost!

I came up with this because I wanted that perfect mix: the creaminess from the avocado, the egg salad vibe I know and love, and just enough flavor twists to keep things interesting. It’s my go-to for a fast lunch or even a light dinner. Especially piled high on some crusty French bread, open-faced style. So good!

Ready to make this Easy Avocado Egg Salad with me? Let’s do it!

What You’re In For

Before we jump in, here’s the quick rundown:

• How Long Will This Take? About 10 minutes to prep (mashing, chopping, mixing) and 10 minutes to cook the eggs. So, figure around 20 minutes, plus some time for the eggs to cool down. Pretty quick for a delicious meal!
• How Much Does it Make? This recipe makes enough for 2 people to have a good-sized serving, perfect for those 4 slices of French bread (2 slices each). Need more? Or less? No problem, it’s easy to change!
  • Changing the Amount: Just cut everything in half or double it up. Making it for a bigger group? Multiply away! Just keep the ingredient amounts balanced. Like this:

Servings	Eggs	Avocado	Mayo (tbsp)	Lemon Juice (tbsp)	Parsley (cup)	Paprika (tsp)	Sesame Seeds (tsp)	Bread Slices
1	1	¼	1	½	¼	¼	¼	2
2	2	½	2	1	½	½	½	4
4	4	1 whole	4	2	1	1	1	8

• Is it Hard? Nope! I’d say this is Easy. Seriously, if you can boil an egg and mash an avocado, you’ve got this. Great for beginners!
• What Gear Do I Need? Nothing fancy, promise!
  • A small pot (for the eggs)
  • A medium bowl for mixing
  • A fork (for mashing and mixing)
  • A knife and cutting board (for the eggs and parsley)
  • Measuring spoons and cups
  • Optional: Got a small potato masher? You could use that instead of a fork if you like your avocado super smooth.
• Can I Make it Ahead? Okay, here’s the deal with avocado: it likes to turn brown. So, this salad is really best eaten fresh. But, you can get a head start!
  • Boil the eggs a few days early. Keep them peeled in the fridge.
  • You can chop the parsley ahead too.
  • But, wait to mash the avocado and mix everything together until right before you want to eat. That keeps the color, texture, and taste the best. Trust me on this one.

What You Need (The Ingredients!)

The secret here? Simple ingredients that taste amazing together. Mostly stuff you probably have already, plus a few fresh bits.

First, the main event: 2 large eggs. They give us that classic egg salad feel and some protein.

Next up: ½ of a ripe avocado. Look for one that feels slightly soft when you gently squeeze it, kinda like a ripe peach. This brings awesome creaminess.

For that classic tang: 2 tablespoons of mayonnaise. Use your favorite! Full fat, light, whatever you like.

To cut the richness and keep that avocado looking pretty and green: 1 tablespoon of fresh lemon juice. Please use fresh lemon if you can! It makes a huge difference compared to the bottled stuff. It’s like sunshine in a bottle… er, lemon.

Now for the flavor extras:

A good ½ cup of fresh parsley, chopped up fine. This adds a bright, herby taste. Again, fresh is so much better than dried here.

½ teaspoon of paprika powder for a bit of warmth and nice color. Sweet or smoked paprika both work – smoked gives it a different, deeper flavor!

For crunch and nutty taste: ½ teaspoon of roasted sesame seeds. Only have raw ones? Easy fix! Just toast them in a dry pan over medium heat for a minute or two until they smell nutty. It really wakes up their flavor. Like giving them a little tan.

And of course, salt and black pepper, add as much as you like.

Finally, for serving: 4 slices of good French bread (or any crusty bread you love). It’s the perfect base!

Quick Tip: Make sure that avocado is perfectly ripe and your parsley is nice and fresh. It really matters!

Need to swap things out?

• Want it lighter? Use plain Greek yogurt instead of mayo (or use half mayo, half yogurt).
• No lemon? Lime juice works great too!
• Not a parsley fan? Fresh dill or chives would be delicious instead.
• No roasted sesame seeds? Toasted sunflower seeds could work, or just leave them out. You’ll miss that specific crunch, though.

Let’s Get Cooking: Step-by-Step

Okay, time to make some magic! Grab your stuff, maybe put on some tunes? Let’s make this yummy Avocado Egg Salad.

Step 1: Cook Those Eggs Just Right

First up: the eggs. Put your 2 eggs in a small pot. Cover them with cold water by about an inch. Turn the heat up to medium-high and bring the water to a full, rolling boil.

Once it’s boiling like crazy, turn the heat down right away so it’s just gently simmering. Let the eggs cook for 10 minutes. This timing usually gets you hard-boiled eggs where the yolks are cooked through but still tender. Not rubbery, not chalky. Perfect.

Watch Out! Don’t start with hot water! It can make the eggs cook unevenly or even crack their shells. And boiling them super hard for too long? That’s how you get that weird gray ring around the yolk. Not pretty.

When the 10 minutes are up, carefully pour out the hot water. Right away, put the eggs into a bowl filled with ice water. Let them chill out in there for at least 5 minutes.

Why the ice bath? It stops the cooking immediately AND makes the eggs way easier to peel later. It’s a great little trick!

Step 2: Mash Up the Creamy Avocado Base

While the eggs are cooling down, let’s get the avocado base ready. Scoop out the inside of your ½ ripe avocado into your medium mixing bowl.

Now, this is important: Add the 1 tablespoon of fresh lemon juice right away. Give it a quick stir.

Why do this now? The acid in the lemon juice helps stop the avocado from turning brown so fast. Keeps it looking nice and green!

Okay, grab your fork and start mashing the avocado against the side of the bowl. How smooth? Totally up to you! I like mine a little chunky for texture, but smooth is good too.

Once it’s mashed how you like it, add the 2 tablespoons of mayonnaise, ½ teaspoon paprika powder, and a good pinch of salt and pepper. Stir it all together until it looks creamy and everything’s mixed in.

Give it a tiny taste. Need more salt? More pepper? Fix it now! You should smell that fresh lemon, a little warmth from the paprika, and the creamy avocado and mayo. Smells good, right?

Step 3: Mix It All Together!

Alright, time for the main event! Your eggs should be cool now. Gently tap them on the counter and peel off the shells. That ice bath should make this pretty easy!

Give the peeled eggs a quick rinse under water just in case there are any tiny bits of shell, then pat them dry. Put them on your cutting board and chop them up. How big? I like about a medium dice, maybe ½-inch pieces? But again, you do you!

Add the chopped eggs to the bowl with the avocado mixture. Now sprinkle in the ½ cup chopped fresh parsley and the ½ teaspoon roasted sesame seeds.

Grab your fork or a rubber spatula and gently fold everything together.

Careful! Don’t mix it too hard. You want to coat the eggs nicely with the creamy dressing and get the parsley and seeds mixed in, but you don’t want to smash the eggs into mush. We want to see chunks of egg in there!

Look for: A pretty mix of yellow egg, green avocado and parsley, red specks from the paprika, and little sesame seeds all mixed together.

Take one last taste. Perfect? Or maybe a tiny bit more salt or pepper? Now’s the time!

Step 4: Serve It Up!

The best part! Okay, you could eat this right out of the bowl (I won’t tell!), but it’s amazing on toast.

Lightly toast your 4 slices of French bread. Get them golden brown and a little crispy. Use a toaster, put them under the broiler for a minute, or even toast them in a dry pan.

Once toasted, spoon a generous amount of the avocado egg salad onto each slice. Spread it out gently.

Want to make it look extra nice? Sprinkle on a tiny bit more paprika, a few extra sesame seeds, or maybe a small parsley leaf.

Serve it right away and enjoy that awesome mix of creamy, fresh, crunchy goodness!

Mix It Up: Fun Changes & Ideas

One of the cool things about this Simple avocado egg salad? It’s super easy to change up based on what you like or what you have! Think of this recipe as your starting point.

• Need Dietary Changes?
  • Gluten-Free? Simple! Just use your favorite gluten-free bread or crackers. Or, scoop it into lettuce cups (butter lettuce is great for this). The salad itself is already gluten-free.
  • Lower Fat? Swap the mayo for plain non-fat Greek yogurt. It’ll be tangier and add more protein. Or just use light mayo.
  • Dairy-Free? Most mayo is dairy-free, but double-check the label just in case. Serve it however you like!
  • Vegan? This needs bigger changes. You’d have to swap the eggs (maybe mashed chickpeas or tofu?) and use vegan mayo. Honestly, for a really good result, you might want to look up a specific vegan “egg” salad recipe.
• Like it Spicy?
  • Add a pinch of cayenne pepper or red pepper flakes with the paprika.
  • A dash of hot sauce stirred into the avocado works great too!
  • Want a fresh kick? Finely chop a little bit of jalapeño (take the seeds out if you don’t want it too hot) and mix it in with the parsley.
• More Flavor Ideas? Go Crazy!
  • Classic Crunch: Miss that celery or onion crunch from traditional egg salad? Add 1-2 tablespoons of finely chopped celery or red onion.
  • Extra Tang: A teaspoon of Dijon mustard or a tablespoon of sweet pickle relish adds another layer of yummy flavor.
  • Different Herbs: Not feeling parsley today? Try fresh dill (so good with eggs!), chives, or even cilantro for a twist.
  • Bacon? Um, yes please! Crumble some crispy bacon bits and fold them in right at the end. Amazing.
• Everyday vs. Fancy:
  • For a regular lunch, stick it on sandwich bread or eat with crackers. Easy!
  • Want to impress at brunch or a party? Serve small amounts on toasted mini croissants, fancy brioche bread slices, or even slices of cucumber. Top with some fancy microgreens or a tiny piece of smoked salmon. Looks great!
• Use What’s in Season:
  • This salad is great all year. But in the spring? You could toss in some lightly cooked spring peas or finely diced radishes for extra freshness and crunch.

Serving & Storing Tips

So you made this awesome Avocado Egg Salad… now what?

How to Serve It:
Like I said, I love it open-faced on toasted French bread. But here are other ideas:

• Make a classic sandwich on your favorite bread (whole wheat, sourdough, whatever!).
• Go low-carb and scoop it into lettuce wraps. Butter lettuce, iceberg, or romaine leaves work well.
• Stuff it into hollowed-out tomatoes or even avocado halves (avocado on avocado!).
• Use it as a dip with sturdy crackers, pita chips, or veggie sticks like carrots, cucumbers, and bell peppers. Think party appetizer!
• Serve it as a side dish next to a bowl of soup or a simple green salad to make it a bigger meal.

How to Store It (The Avocado Challenge!):
Okay, real talk: because of the avocado, this salad is definitely best eaten fresh. Like, within a few hours if possible. Avocado just loves to turn brown when it hits the air, even with that lemon juice helping out.

But if you have leftovers:

• Put them in an airtight container.
• Here’s the best trick: Press a piece of plastic wrap directly onto the surface of the salad before you put the lid on. Get rid of all the air touching the salad. This really helps keep the color better for longer!
• Store it in the fridge.
• Try to eat it within 1-2 days, max. The texture might get a little softer, and the color might fade a bit, but it should still taste good.

Important Notes:

• Do NOT reheat this. It’s meant to be eaten cold or at room temperature.
• Do NOT freeze this. Eggs, mayo, and avocado all get really weird and watery when you freeze and thaw them. Just… don’t.

Making Ahead Strategy:
Your best bet for prepping ahead is to boil the eggs early. You can keep boiled eggs (peeled or unpeeled) in the fridge for up to 3 days. Then, right before you want to eat, just mash the avocado, chop your pre-cooked eggs, and mix everything together. Freshest taste, best color!

And there you have it! Everything you need to make, change up, serve, and store your amazing Avocado Egg Salad. I really hope you love making it and eating it as much as I do! Happy cooking!

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