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Introduction
The origins of egg salad can be traced back to the 19th century, when it was a popular dish among the upper class. However, this modern twist on the classic recipe offers a refreshing and nutritious spin. The avocado, a staple ingredient in Mexican cuisine, adds a creamy texture and a vibrant green hue, transforming the traditional egg salad into a visually appealing and flavorful masterpiece. This dish not only satisfies your taste buds but also provides a wealth of essential nutrients, making it a perfect choice for those seeking a healthy and delicious meal.
Ingredients
• 4 large eggs
• 2 ripe avocados, pitted and diced
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper (optional)
Step 1:
Fill a saucepan with water and bring it to a boil over high heat. Gently lower the eggs into the boiling water and cook for 10 minutes.
Step 2:
Remove the eggs from the hot water using a slotted spoon and transfer them to an ice water bath. Let cool for 2-3 minutes, then peel and chop the eggs.
Step 3:
In a mixing bowl, combine the chopped eggs, diced avocados, mayonnaise, Dijon mustard, lemon juice, red onion, parsley, salt, black pepper, and cayenne pepper (if using). Use a fork or potato masher to gently mash and combine the ingredients, leaving some chunks of avocado for texture.
Q: Can I use a different type of mustard?
A: Absolutely! You can substitute Dijon mustard with yellow mustard, whole-grain mustard, or even a flavored mustard like honey mustard or horseradish mustard.
Q: How do I prevent the avocado from browning?
A: To prevent the avocado from browning, ensure that you mix it with the lemon juice as soon as it is diced. The acidity in the lemon juice will help slow down the browning process.
Q: Can I make this recipe ahead of time?
A: Yes, this avocado egg salad can be made ahead of time and stored in the refrigerator for up to 2 days. However, the avocado may continue to oxidize and turn slightly brown over time.
• For a lighter option, substitute Greek yogurt or avocado oil for the mayonnaise.
• If you prefer a creamier texture, mash the avocado slightly before combining with the other ingredients.
• For added crunch, consider incorporating diced celery or chopped toasted nuts.
• The egg salad can be made ahead of time and refrigerated for up to 2 days.
• This recipe is naturally gluten-free and can be made dairy-free by omitting the mayonnaise or using a dairy-free alternative.
Serve the avocado egg salad on toast, in sandwiches, or as a topping for salads or crackers.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Prepare the eggs and chop the ingredients while the eggs are cooking to save time.
- Use perfectly ripe avocados for the best texture and flavor.
- Adjust the seasoning to your taste preferences, adding more or less salt, pepper, or lemon juice as desired.
- For a smoother texture, mash the avocado more thoroughly before combining with the other ingredients.
For a vegan version, replace the eggs with cooked and diced potatoes or chickpeas. For added protein, consider incorporating diced chicken or tuna.
This avocado egg salad pairs well with a crisp white wine or a light beer. It also makes a delicious filling for lettuce wraps or a side dish for grilled proteins.
This recipe can be enjoyed year-round, but avocados are typically in peak season during the late spring and summer months.
This recipe contains eggs and may contain dairy, depending on the type of mayonnaise used.
