Description
This creamy Avocado Egg Salad is a delicious and nutritious twist on the classic egg salad, combining the richness of ripe avocados with perfectly cooked hard-boiled eggs. Flavored with a subtle blend of onion powder, ground mustard, cracked pepper, and sea salt, it’s a quick and easy dish perfect for sandwiches, salads, or as a stand-alone snack. Garnished with fresh parsley and optionally spiced with crushed red pepper, this salad offers a fresh, satisfying flavor with a smooth yet slightly chunky texture.
Ingredients
Scale
Main Ingredients
- 5 hard-boiled eggs
- 2 ripe avocados
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp cracked pepper
- Sea salt to taste
- Optional: crushed red pepper for heat
For Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Combine Ingredients: In a mixing bowl, add the peeled hard-boiled eggs, ripe avocados, onion powder, ground mustard, cracked pepper, and sea salt.
- Mash Mixture: Using a fork, mash the ingredients together until the mixture becomes creamy but still retains some small chunks for texture.
- Adjust Seasoning and Serve: Taste the salad and adjust the seasoning by adding more salt or optional crushed red pepper if desired. Garnish with finely chopped fresh parsley. Serve immediately for the best freshness.
Notes
- Use ripe avocados that yield slightly to gentle pressure for the best creaminess.
- Hard boil the eggs properly — place eggs in boiling water for 9-12 minutes, then cool in ice water to prevent green yolk rings.
- For a spicier kick, add crushed red pepper flakes to taste.
- This salad is best eaten fresh as avocado can brown over time; if storing, cover tightly and add a squeeze of lemon or lime juice to slow browning.
- Great for sandwiches, as a dip, or served over greens for a light meal.
