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Avocado Egg Salad

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This Avocado Egg Salad is a lunch favorite made BLT style and extra creamy! It features mashed avocado and hard-boiled egg mixed with grape tomatoes, bacon, scallions, and simple spices.

The Best Egg Salad Recipe

Egg salad is one of the easiest (and best) recipes to make for a quick lunch on any given day. And this Avocado Egg Salad is seriously my favorite egg salad recipe of all time!

This egg salad is made extra creamy using mashed avocado, which adds healthy fats and nutrition! It’s also made BLT style with fresh tomatoes and bacon bits. It’s simple to make, ultra-fresh, and perfectly piled in a lettuce wrap, on toast, or served alongside fresh veggies or crackers (or just eaten by the spoonful straight out of the mixing bowl. Yes, guilty of doing this.)

This recipe will be your new go-to when you need a quick and easy lunch option!

Are Eggs and Avocados Good Together?

Of course, they are! Eggs and avocados are a perfect match when it comes to egg salad. The flavors complement each other perfectly, and the mashed avocado creates a deliciously creamy mixture with the egg (hello no mayo!).

You’ll never go back to regular egg salad again!

a side view of an egg salad sandwich.

What is Egg Salad Made Of?

  • Avocados – To find the perfect ripeness, look for dark green avocados that are firm but slightly give when you squeeze them.
  • Hard-Boiled Eggs – You can hard-boil your eggs using your favorite method. I like to use my Instant Pot hard-boiled eggs recipe. It takes a quick 15 minutes and cooks them perfectly every time! Alternatively, you can hard boil your eggs on the stove.
  • Grape Tomatoes – Cut into halves for the perfect bite-sized pieces.
  • Bacon – Cooked until crispy, then chopped. You can make great bacon in the air fryer or in the oven!
  • Scallions – Finely diced for the perfect distribution of flavor.
  • Spices – We’re keeping it simple with a blend of sea salt, garlic powder or granules, and black pepper.
  • Garnishes – I love to finish my avocado egg salad off with red pepper flakes, poppyseeds, honey drizzle, and/or flakey sea salt

How to Make Egg Salad with Avocados

This recipe for egg salad is as simple as it gets! Just a few simple prep steps, and you’re mixing everything up in one bowl.

  1. Prep your eggs and bacon: First, cook your eggs and bacon using your preferred method. I love to use my Instant Pot hard boiled eggs recipe, then cook my bacon either in the air fryer or in the oven. Once the eggs and bacon are cooked, set them both aside to cool.
  2. Combine: In a medium bowl, combine the eggs, avocado, garlic, and salt. Use a fork to smash until everything is combined and your desired texture is reached, then chop and stir in the bacon, tomatoes, and scallions.
  3. Garnish and serve: Taste your egg salad and add additional seasonings as needed. Garnish as desired, then serve!

Tips and Notes

  • Mash the avocado to your liking. You can make it completely creamy or leave a few chunks for added texture.
  • Chop everything small. I recommend cutting the tomatoes in half, then chopping the bacon, scallions, and any other add-ins you decide to use into pretty small pieces. This ensures that you get a little bit of every flavor in each bite!
  • Customize! Like any egg salad, this avocado egg salad can be customized with any of your favorite add-ins. Try it with diced celery or red onion, nuts or seeds, capers, diced cucumber, you name it.
  • Prep ahead of time. Want to get ahead on this recipe? Hard boil the eggs and store them in the fridge a day or two before making your salad.
two halves of an egg salad sandwich held over a plate.

Variations

  • Make it creamier. While the avocado already creates an ultra-creamy texture, you can make it even creamier by mixing in a couple of tablespoons of mayonnaise or Greek yogurt.
  • Kick up the heat. Take the spice level up with extra red pepper flakes, a sprinkle of cayenne pepper, some diced jalapeño, or a dash of your favorite hot sauce.
  • Make it vegetarian. Skip the bacon or use a plant-based variety.
  • Brighten it up. Try adding a squeeze of lemon or lime juice for another layer of flavor.
a closeup of a piece of bread piled with egg salad with avocado.

Do You Eat Egg Salad By Itself?

When it’s this good, yes! Egg salad is delicious by the forkful and topped off with red pepper flakes, poppy seeds, a drizzle of honey, or a sprinkle of flakey sea salt.

While it’s great on its own, there are some easy and delicious ways you can turn it into a heartier meal or snack!

Serving Suggestions

  • As a snack/appetizer: Enjoy it as a “dip” with sliced fresh veggies, your favorite crackers, or slices of crostini.
  • For lunch or dinner: Pile it on bread or toast to make a delicious sandwich, serve it over a bed of fresh spinach or lettuce, or wrap it up in lettuce wraps!

Pair it with:

Serving your avocado egg salad on a sandwich? Here are some delicious sides to round out your meal:

two halves of an egg salad sandwich stacked on a plate.

How Long Does Egg Salad Last in the Fridge?

This avocado egg salad will stay fresh in the fridge for up to 2 days. I don’t recommend storing it much longer than that because the avocado will start to oxidize and turn brown.

To preserve your egg salad a little bit, try adding in a squeeze of lemon juice. This will help curb the effect of the oxidization! You can also cover your storage container with a sheet of plastic wrap and press that into the surface of the egg salad before adding on the lid.

More Tasty Salads to Try

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three pieces of bread on a plate topped with egg salad.
  • 1 avocado this is a fun alternative to using mayo or greek yogurt! it makes it creamy and delicious
  • 6 hard-boiled eggs
  • 3/4 cup grape tomatoes cut in halves
  • 4 strips bacon cooked until crispy more as desired
  • 1/2 cup scallions chopped
  • 1/2 tsp sea salt to taste
  • 1/2 tsp garlic powder/granules
  • 1/2 tsp black pepper
  • Optional Garnishes red pepper flakes, poppyseeds, honey drizzle, flakey sea salt
  • Make your hard-boiled eggs (link instant pot METHOD). Once done, peel, set aside in the refrigerator and let cool.

  • While they are cooking, make bacon using you desired method and cook until crispy.

  • In a medium bowl combine eggs, avocado, garlic and salt; smash with a fork until combined.

  • Add in bacon pieces, tomatoes and scallions. Mix well.

  • Taste and add additional salt and ground garlic as desired. Serve in a sandwich, over fresh spinach or lettuce or in lettuce wraps.

  • Mash the avocado to your liking. You can make it completely creamy or leave a few chunks for added texture.
  • Chop everything small. I recommend cutting the tomatoes in half, then chopping the bacon, scallions, and any other add-ins you decide to use into pretty small pieces. This ensures that you get a little bit of every flavor in each bite!
  • Customize! Like any egg salad, this avocado egg salad can be customized with any of your favorite add-ins. Try it with diced celery or red onion, nuts or seeds, capers, diced cucumber, you name it.
  • Prep ahead of time. Want to get ahead on this recipe? Hard boil the eggs and store them in the fridge a day or two before making your sala


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