Avocado Egg Salad Recipe

Hard-boiled eggs: These provide the protein and a rich, creamy texture.

Avocados: Ripe avocados add a smooth, buttery consistency and healthy fats.

Lemon juice: Adds a fresh, tangy flavor and helps prevent the avocados from browning.

Mayonnaise: Adds creaminess and a slight tang to the salad.

Dijon mustard: Provides a subtle, sharp flavor that enhances the overall taste.

Chives: Adds a mild onion flavor and a pop of color.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When mashing the avocados, use a fork to achieve a creamy yet slightly chunky texture. This will add a delightful contrast to the smoothness of the mayonnaise and the firmness of the hard-boiled eggs.

• hard-boiled eggs - Substitute with tofu: Tofu can mimic the texture of eggs and is a good source of protein for a vegan alternative.

• ripe avocados - Substitute with mashed peas: Mashed peas provide a similar creamy texture and a slightly sweet flavor, making them a good alternative to avocados.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while also being lower in fat and higher in protein.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can still provide the necessary tang and spice.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a direct replacement.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• To keep your avocado egg salad fresh and delicious, transfer it to an airtight container. This helps to minimize exposure to air, which can cause the avocados to brown.
• Place a piece of plastic wrap directly on the surface of the salad before sealing the container. This extra layer of protection helps to further reduce air contact.
• Store the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the texture and flavor of the avocados may start to deteriorate.
• If you want to prepare the salad in advance, consider keeping the avocados separate until just before serving. Mix them in with the other ingredients when you're ready to eat to maintain their vibrant color and creamy texture.
• Freezing is not recommended for this recipe. The texture of avocados changes significantly when frozen and thawed, resulting in a mushy consistency that can affect the overall quality of the salad.
• If you have leftovers and are determined to freeze them, do so in a tightly sealed container. However, be prepared for a change in texture upon thawing. Thaw in the refrigerator and give it a good stir before serving.

• If you must reheat the avocado egg salad, do so gently to avoid altering the texture and flavor of the avocados and eggs.
• Place the avocado egg 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 (about 30% power) for 15-20 seconds. Stir gently and check the temperature. Repeat if necessary, but avoid overheating.
• Alternatively, you can bring the avocado egg salad to room temperature by letting it sit out for about 15-20 minutes before serving.
• For a fresher taste, consider adding a bit more lemon juice or chopped chives after reheating to brighten the flavors.

• Cutting board: Provides a stable surface for chopping the hard-boiled eggs and avocados.

• Knife: Used for peeling and chopping the hard-boiled eggs.

• Fork: Useful for mashing the avocados to the desired consistency.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Measuring spoons: Ensures accurate measurement of lemon juice, mayonnaise, dijon mustard, salt, and black pepper.

• Spatula: Helps in mixing all the ingredients thoroughly.

• Chopping knife: Used for finely chopping the chives.

Pre-boil the eggs: Boil the eggs in advance and store them in the fridge. This way, they are ready to use when you need them.

Use a potato masher: Instead of a fork, use a potato masher to quickly mash the avocados to save time.

Pre-chop chives: Chop the chives ahead of time and store them in an airtight container in the fridge.

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