Avocado Egg Salad
Tired of the same old egg salad? Give it a fresh makeover with creamy avocado! This recipe is super easy, bursting with bright flavors, and makes a fantastic quick lunch or light meal. Seriously delicious on toast!
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Total Time: Approx. 30 minutes (includes cooling time)
- Yield: 2 1x
- Category: Lunch, Salad, Appetizer
- Cuisine: American Fusion
Ingredients
Scale
- 2 large eggs
- ½ a ripe avocado (make sure it gives slightly when squeezed!)
- 2 tbsp mayonnaise (use your go-to brand)
- 1 tbsp fresh lemon juice (so much better than bottled!)
- ½ cup fresh parsley, chopped nice and fine
- ½ tsp paprika powder (sweet or smoked both work great)
- ½ tsp roasted sesame seeds (for that nutty crunch!)
- Salt and black pepper, just how you like it
- 4 slices crusty French bread (or your favorite bread for toast)
Instructions
- Cook the Eggs: Put the eggs in a small pot and cover them with cold water (about an inch above). Bring to a rolling boil, then immediately turn the heat down to a gentle simmer. Cook for 10 minutes. Plunge them straight into an ice bath for at least 5 minutes – this stops the cooking and makes peeling a breeze!
- Mash the Avocado Base: While the eggs are cooling, scoop the avocado into a medium bowl. Right away, stir in the lemon juice (this keeps it green!). Mash the avocado with a fork – leave it a bit chunky or go smooth, your choice! Stir in the mayonnaise, paprika, salt, and pepper. Give it a taste!
- Mix it All Up: Peel the cooled eggs and chop them up. Add the chopped eggs, fresh parsley, and roasted sesame seeds to the avocado bowl. Gently fold everything together. Try not to smash the eggs – you want nice pieces throughout. Taste again – need more salt or pepper?
- Serve: Toast your bread slices until golden. Spoon a generous amount of the avocado egg salad onto each slice. Maybe add an extra sprinkle of paprika or sesame seeds on top? Serve right away and enjoy!
Notes
- Serving Suggestions: Amazing on toast! Also fantastic in sandwiches or wraps, scooped into lettuce cups (like butter lettuce), or even served as a dip with crackers or veggie sticks.
- Quick Tips: A perfectly ripe avocado and fresh lemon juice make all the difference! Be gentle when mixing so you don’t pulverize the eggs. Got raw sesame seeds? Toast ’em quickly in a dry pan over medium heat for a minute or two until fragrant.
- Storing Leftovers: This salad is truly best enjoyed fresh because of the avocado. If you have leftovers, store them in an airtight container in the fridge. Pro Tip: Press plastic wrap directly onto the surface of the salad before sealing the lid – this helps minimize browning! Eat within 1-2 days.
- Heads Up: Definitely do not freeze this salad – the texture gets really weird upon thawing. Reheating isn’t recommended either; serve it chilled or at room temp.
Find it online: https://recipesh.com/avocado-egg-salad/