It’s amazing. It’s awesome. It’s avocado. It’s Avocado Egg Salad! I was unsure when I first served this Avocado Egg Salad on whole wheat bread to my 4-year-old and 2-year-old. My kids have loved egg salad for as long as I can remember but they haven’t tried avocado before. To my delight, they loved it and even asked for more! Quick and easy to make with only 5 ingredients. Share as an appetizer or main dish. Cooks in one pot (just for the hard-boiled eggs) and ready in about 20 minutes (recipe includes method of boiling eggs that’s both simple and forgiving). Serve as a sandwich with whole wheat bread, or as a wrap with lettuce cups or tortilla wraps, or as a dip with crackers or veggies.
Ready in about 20 minutes. Serves about 4.
3 to 4 eggs
1 ripe avocado
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
PLACE eggs in a small pot and ADD enough water to cover the eggs. COVER with lid and bring to a BOIL. Turn heat off and KEEP the pot on the hot burner for 10-12 minutes.
Meanwhile, HALVE, PIT, and MASH or coarsely CHOP the avocado in a large bowl. STIR in the spices to combine.
Slightly COOL the boiled eggs and PEEL under cold water. CHOP the eggs and STIR in with the avocado mixture to combine.
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Tips: These are helpful tips we use in our kitchen for getting the most out of cooking. Always READ the recipe thoroughly prior to cooking or baking. Contact us for any questions or inquiries. We’d be happy to help!
We use an egg slicer to slice or cross-slice eggs for easier and faster prep.
If using an egg slicer, slice or cross-slice the eggs directly over the mashed avocado for less dirty dishes.
For the Avocado Egg Salad recipe, use a ratio of 3-4 eggs to 1 avocado. If you like a creamier consistency and more avocado to your salad, mash the avocado well and use 3 eggs to 1 avocado.
Tools: small pot with lid, large bowl, cutting board and knife or egg slicer