Looking for a quick and delicious meal that’s packed with flavor and nutrition? Say hello to our Avocado Egg Salad Mayo Free! This creamy, zesty dish is not only a delightful twist on the classic egg salad but also a fantastic way to enjoy the wholesome goodness of avocados. In just 10 minutes, you can whip up a vibrant salad that’s perfect for lunches, picnics, or a light dinner. With just a handful of simple ingredients, you’ll discover how easy it is to create a satisfying meal that’s both healthy and incredibly tasty. Ready to dive into the recipe? Let’s get started!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 hard-boiled eggs, chopped
- 1 avocado, mashed
- 1 tablespoon mustard
- Salt and pepper to taste
- 1 tablespoon fresh chives, chopped
Instructions
- Begin by preparing your ingredients. Hard boil the eggs if you haven't already done so. To hard boil eggs, place them in a pot and cover with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 9-12 minutes, then transfer them to an ice bath to cool before peeling and chopping.
- While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash the avocado to your desired consistency—smooth or chunky, depending on your preference.
- Once the eggs are cool, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado.
- Add 1 tablespoon of mustard to the bowl. This will add a tangy flavor to the egg salad without the need for mayonnaise.
- Season the mixture with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Chop the fresh chives finely and add them to the bowl. The chives will add a fresh onion-like flavor to the salad.
- Gently mix all the ingredients together until well combined. Be careful not to over-mix, as you want to maintain some texture from the eggs and avocado.
- Taste the salad and adjust the seasoning if necessary. You can add more mustard, salt, or pepper according to your liking.
- Once you are satisfied with the flavor and texture, serve the avocado egg salad immediately. It can be enjoyed on its own, on a bed of greens, or as a filling for sandwiches or wraps.
- If not serving right away, store the salad in an airtight container in the refrigerator for up to a day. Note that the avocado may brown slightly, but it will still be safe to eat.
Tips
- Perfectly Hard-Boiled Eggs: To ensure your eggs are perfectly hard-boiled, place them in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 9-12 minutes before transferring to an ice bath to cool.
- Avocado Mastery: Choose ripe avocados for the best flavor and creaminess. To check ripeness, gently squeeze the avocado; it should yield slightly to pressure.
- Customize Your Mustard: Experiment with different types of mustard—Dijon for a sharper taste or yellow mustard for a milder flavor. Adjust the amount based on your preference for tanginess.
- Herb Variations: While fresh chives add a lovely onion-like flavor, feel free to experiment with other herbs like dill or parsley for a unique twist.
- Texture Matters: Mix the ingredients gently to maintain the chunky texture of the eggs and avocado. This will enhance the overall mouthfeel of your salad.
- Serving Suggestions: Enjoy the salad on its own, or try it in a sandwich, wrap, or atop a bed of greens for a refreshing meal.
- Storage Tips: If you have leftovers, store the salad in an airtight container in the fridge for up to a day. To minimize browning, press plastic wrap directly onto the surface of the salad before sealing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 10g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 190mg
