Creamy Avocado Egg Salad

This creamy avocado egg salad transforms ordinary hard-boiled eggs into a luxurious, protein-packed meal that's ready in minutes. The combination of buttery avocado with perfectly cooked eggs creates a satisfying texture that works beautifully on toast, in wraps, or simply enjoyed on its own.

I first made this recipe when looking for ways to use up Easter eggs and my family immediately requested it become part of our regular rotation. The creamy avocado paired with the eggs has since become our favorite quick lunch when we need something substantial but don't have much time.

Ingredients

• Ripe avocado: Provides the creamy base and delivers healthy monounsaturated fats
• Fresh lemon juice: Brightens the flavor while preventing browning
• Sea salt: Enhances all the flavors; look for flaky sea salt for the best finish
• Black pepper: Adds a subtle heat that balances the richness
• Fresh herbs: Like dill, cilantro, or basil bring brightness; choose based on your preference
• Red onion or shallot: Gives a mild bite that cuts through the creaminess
• Avocado oil mayonnaise: Adds extra richness without overpowering; use the best quality you can find
• Dijon mustard: Introduces a subtle tang that elevates the whole dish

Step-by-Step Instructions

Prepare The Eggs:

Place the trivet into your Instant Pot and arrange eggs in a single layer. Add 1 cup water then set to pressure cook for exactly 5 minutes. When finished carefully release pressure through the valve. Transfer eggs immediately to an ice bath and cool for a full 10 minutes. This ensures easy peeling and prevents any grayish ring around the yolk.

Create The Avocado Base:

Select a perfectly ripe avocado that yields slightly to gentle pressure. In a medium bowl mash it with lemon juice, salt, pepper, your chosen herbs, minced onion, mayonnaise, and Dijon mustard until smooth but still maintaining some texture. The lemon juice works immediately to prevent browning while bringing a fresh citrus note.

Combine Everything Together:

Cut the cooled, peeled eggs into bite-sized pieces (about half-inch chunks work well). Fold them gently into the avocado mixture using a spatula rather than a whisk to preserve some texture in both the eggs and avocado. Mix just until combined; overworking will make the salad too homogeneous.

Serve Or Store:

Transfer to serving dishes immediately for the freshest flavor and appearance. If storing, use a container where the egg salad fills most of the available space and press plastic wrap directly onto the surface to minimize air exposure, which causes browning.

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The Dijon mustard is my secret weapon in this recipe. I discovered its importance by accident when I ran out once and made the salad without it. The difference was remarkable; the mustard adds a complex depth that brings all the other flavors into harmony.

Storage Success

For optimal freshness, store this egg salad in an airtight container with minimal air space. The key to preventing browning is minimizing oxygen exposure. If you need to prepare it in advance, squeeze additional lemon juice over the top before covering and press plastic wrap directly onto the surface of the salad. Even with these precautions, this dish is best enjoyed within 48 hours of preparation as the avocado will eventually begin to oxidize.

Creative Serving Ideas

Transform this simple egg salad into multiple meals throughout the week. Spread it thickly on whole grain toast and top with microgreens for a nutrient-dense breakfast. Stuff it into hollowed-out tomatoes for an impressive lunch presentation. For a low-carb option, serve a generous scoop over mixed greens with an extra drizzle of olive oil. My family particularly enjoys it in lettuce cups topped with a sprinkle of everything bagel seasoning for added texture and flavor.

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Ingredient Flexibility

This recipe adapts beautifully to what you have on hand. No fresh herbs? Dried herbs work in a pinch; just use one-third the amount. Greek yogurt makes an excellent substitute for mayonnaise, offering a protein boost and tangy flavor. For those avoiding eggs entirely, consider replacing them with firm tofu cubes marinated briefly in turmeric and black salt for an egg-like flavor. The recipe also works well with just whites if you prefer reducing the cholesterol content while maintaining protein levels.

Frequently Asked Questions

→ Can I make avocado egg salad without an Instant Pot?

Absolutely! You can hard-boil eggs using the traditional stovetop method. Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes before cooling in ice water.

→ What can I substitute for mayonnaise in this dish?

Greek yogurt makes an excellent substitute for mayonnaise as mentioned in the ingredients. You could also use sour cream or mashed cottage cheese for a different flavor profile while maintaining creaminess.

→ How can I prevent the avocado from browning?

The lemon juice helps prevent browning, but for storage, press plastic wrap directly onto the surface of the egg salad, filling a container with minimal air space. The recipe also recommends using a container where the salad fills most of the space.

→ What are the best serving suggestions for avocado egg salad?

This versatile dish works wonderfully on toasted bread as a sandwich, in lettuce cups for a low-carb option, atop crackers as an appetizer, or simply enjoyed on its own. It also pairs nicely with sliced tomatoes or as a topping for a green salad.

→ Can I make this ahead for meal prep?

Yes, but with limitations. The avocado egg salad will keep in an airtight container for up to 2 days in the refrigerator. For best results, prepare it the night before or morning of when you plan to enjoy it.

→ Which herbs work best in this avocado egg salad?

As the recipe suggests, dill, cilantro, and basil are excellent choices. Dill provides a classic egg salad flavor, cilantro adds brightness that complements the avocado, and basil offers a Mediterranean twist. You can also combine herbs for more complex flavors.