Impress your guests with this simple and delicious Easy Avocado Egg Salad that’s sure to be a treat for breakfast, lunch, or brunch!
There’s something very traditional about egg salad. Whether you’re having it between two slices of bread as a sandwich or heaping it on top of a green salad, you can probably identify the eggs, mayo, and mustard flavors right away. I’m always looking for healthy ways to improve upon classic recipes, which is why I love this avocado egg salad. By eliminating mayo and introducing avocado, you’re already getting a boost from the healthy fats and fiber. Since avocado is so creamy, it creates a very satisfying texture when mixed with diced eggs. But that’s not all. The red onion, herbs, and capers elevate this salad from ordinary to extraordinary.
But let’s not limit this salad to lunch. I’m always enjoying a basic avocado toast with poached egg for breakfast, so why not transform this recipe for the morning? If you reduce the egg boiling time by a minute, you’ll have a bit of a runny yolk. That will create an even more luxurious texture. I love to spread this salad on an English muffin and create my own breakfast sandwich. I think you’ll enjoy this avocado egg salad any time of day!
Is This Easy Avocado Egg Salad Healthy?
This dish is full of nutritious superpowers! This avocado egg salad is fairly rich and calorie dense, and a little goes a long way. Thanks to the vitamins, minerals, and antioxidants, it’s an excellent choice for a filling and satisfying salad. To start, eggs are a complete protein and are packed with vitamins A, B12, and D, among others. Avocados are a great source of good fats, fiber, and potassium. You’ll also get some antioxidants and prebiotics from the red onion in this recipe. Chives, radish, parsley, and capers all add vitamins and minerals to the salad.
The Amazing Avocado
It’s believed that avocados have Mesoamerican roots, with evidence suggesting that their cultivation began in the Tehuacán Valley of Mexico. It was a staple in the diets and cultures of the Maya, Aztecs, and other pre-Columbian civilizations. Avocados became widely popular in Western cuisine in the 1990s. Much of that popularity is due to guacamole, a popular avocado-based dish. Guacamole became popular with sporting events as well as at Mexican restaurants.
Then came the quintessential avocado toast. This trend exploded in the 2010s, with avocado toast becoming a popular item on café menus. Now, they’re used for far more than guacamole and toast. In fact, avocado has popped up in everything from oil to beauty products!
How Do I Store Leftovers?
Bear in mind that avocados can quickly go brown. The acid in the lemon juice will slow the browning process down, but it’s best to make this salad and eat it immediately. If you do have leftovers, store them in an airtight container for up to 2 days. Also, throwing the avocado pit into the salad while it rests helps slow the browning process down.
Serving Suggestions
This easy avocado egg salad is one of my favorite lunches. I feel like I’m getting a satisfying, healthy meal that gives me energy for the rest of the afternoon. It’s a lovely salad to spread on Keto Almond Flour Bread. You can also add a few dollops of this salad over a Green Salad to get even more veggies in your meal.
When I’m hosting a brunch, I like to include this salad as part of an appetizer tray. I’ll make a batch of Flaxseed Crackers and spread a spoonful of salad on each cracker. The presentation looks pretty fancy, and my guests always clear the tray!
Ingredients
- 4 hard-boiled eggs peeled
- 1 avocado ripe
- 1/2 small red onion finely diced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chives chopped
- 2 tablespoons radish finely diced
- 2 tablespoons parsley finely chopped
- 1 tablespoon capers chopped
- Salt and pepper to taste
Instructions
- Dice the eggs until they are about a quarter inch in size. Put diced egg in a bowl.
- Cut the avocado in half lengthways and remove the pit. Use a knife to carefully dice the avocado and then scoop it out with a spoon. Place avocado in bowl with diced egg.
- Add red onion, lemon juice, olive oil, chives, radish, parsley, and capers to the bowl. Mix all ingredients together until they are well combined. Season with salt and pepper to your taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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