Egg and Avocado Salad Recipe Blog Article
Introduction
Egg and Avocado Salad is the ultimate go-to when you need something quick, nourishing, and delicious. This protein-packed dish is creamy, fresh, and naturally low in carbs, making it perfect for keto eaters or anyone watching their carbs. Whether you enjoy it on toast, lettuce wraps, or as a standalone salad bowl, it’s guaranteed to leave you full and energized. Plus, it only takes about 15 minutes to whip up—ideal for meal prep, lunchboxes, or a speedy post-workout meal.
🕒 Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 2 people
🧂 Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise (optional for extra creaminess)
- 1 teaspoon lemon juice or lime juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley or chives
- Optional: red chili flakes, everything bagel seasoning, or diced cucumber for crunch
👩🍳 Instructions
- Boil the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let them sit for 10 minutes. Transfer to an ice bath, then peel. - Mash the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and pepper, and mash until smooth or chunky—based on your texture preference. - Chop the Eggs
Once the eggs are cooled and peeled, chop them roughly and add them to the mashed avocado bowl. - Mix Together
Add mayo (if using) and stir everything until well combined. Adjust seasoning to taste. - Add Garnishes
Sprinkle in herbs and any extra toppings like red chili flakes or diced cucumber. Mix gently. - Serve and Enjoy
Serve immediately on toast, in lettuce cups, or as a dip. Enjoy fresh for the best flavor and texture.
🔪 Step-by-Step Cooking Overview
Step 1: Boil the Eggs
Start by placing the eggs in a pot of cold water, covering them by about an inch. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for about 10 minutes to achieve a perfectly soft yet firm yolk. After that, transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
Step 2: Mash the Avocado
While the eggs are cooling, slice open a ripe avocado, remove the seed, and scoop the flesh into a mixing bowl. Add lemon or lime juice to brighten the flavor and prevent browning. Season with a pinch of salt and pepper, and mash it using a fork until it reaches your desired consistency—smooth for a spread or chunky for texture.
Step 3: Chop the Eggs
Once the eggs are cool and peeled, roughly chop them into bite-sized pieces. They should be soft and creamy but still hold their shape. Gently fold the eggs into the avocado mixture, being careful not to overmix so the salad remains light and fluffy.
Step 4: Mix with Mayo (Optional)
If you’re aiming for extra creaminess, add a tablespoon of mayonnaise to the mixture. Stir gently to combine, ensuring the flavors come together smoothly without making the texture too runny.
Step 5: Garnish and Customize
Now’s the time to add any flavor-boosting extras. Sprinkle in chopped herbs like parsley or chives for freshness. You can also include red chili flakes for a bit of heat, or diced cucumber for crunch. Taste and adjust seasoning if needed.
Step 6: Serve Fresh and Enjoy
Egg and Avocado Salad is best served immediately. You can scoop it onto toast, tuck it into lettuce wraps, or eat it with a spoon straight from the bowl. For a heartier meal, pair it with whole-grain crackers or a side salad.
💡 FAQs
Q: Can I make this salad ahead of time?
A: Yes, but it’s best enjoyed fresh. If prepping ahead, store it in an airtight container with extra lemon juice and plastic wrap pressed onto the surface to prevent browning.
Q: What can I substitute for mayo?
A: Greek yogurt or mashed cottage cheese works well for a lighter or dairy-rich option.
Q: Can I add more veggies?
A: Definitely! Chopped red onion, bell pepper, or celery can add extra crunch and nutrients.
Q: Is this keto-friendly?
A: Yes! With healthy fats and low net carbs, it’s an ideal keto snack or light meal.
Q: How should I store leftovers?
A: Store in a sealed container in the fridge for up to 24 hours. The avocado may brown slightly, but it’ll still taste great.
🧮 Nutritional Information (Per Serving – Makes 2 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12g |
| Fat | 23g |
| Carbohydrates | 6g |
| Fiber | 4g |
| Net Carbs | 2g |
Approximate values based on standard ingredients. Adjust if using substitutions.
🔚 Closing Paragraph
Simple, fresh, and loaded with good-for-you ingredients, this Egg and Avocado Salad is a recipe you’ll want to keep on repeat. It’s quick enough for busy mornings, satisfying enough for lunch, and versatile enough for all kinds of add-ins and pairings. Try it today and see how easy healthy eating can be—one creamy, delicious spoonful at a time!