Egg Salad With Avocado Recipe

"We all love avocado toast in our house," says chef and recipe developer Laura Sampson of Little House Big Alaska. "To mix it up a bit, I love to add eggs to the mix. It ups the protein content, and it's just a fun combo. I mean who doesn't like green eggs?" Certain Dr. Seuss characters aside, she's got a point. Merging rich, creamy egg salad with the silky smoothness of a ripe avocado is a pairing so perfect you may never go back to regular egg salad or boring old basic avocado toast ever again. 

And considering you can mash up this perfect egg salad with avocado in a matter of minutes, it's as great an option for a satisfying breakfast, lunch, or power snack option. Adding avocado does more than just amp up the flavor and filling power — it also means a big boost of vitamins and nutrients like potassium, vitamin K, folate, Vitamin C, various B vitamins, and more, according to Healthline.

Like any egg salad recipe out there, having perfect hard-boiled eggs will make or break this egg salad with avocado recipe. So, let's take a look at how you can make perfect hard-boiled eggs at home. First, remove the eggs from the fridge at least a half hour before you'll cook them so they can warm up a bit. Next, have a pot at a rolling boil with enough water to fully cover the eggs. Add them to the water gently, not letting them bounce and crack on the pot's bottom, and boil them for exactly nine minutes.

After nine minutes boiling, cool the eggs as fast as you can with lots of cold running water and then a stint back in the fridge.

This egg salad with avocado recipe calls for just a few ingredients. All in all, you'll need three hard boiled eggs, a tablespoon of mayonnaise, a ripe avocado, half of a lime, juiced, and the aforementioned salt to taste and pepper to taste.

But you are probably going to want to take things a bit further. "You can always add more mayonnaise to make the egg salad creamier," says Sampson, such as may be warranted when you are making a dip. And chopped "cilantro is often added to make this more flavorful," she adds.

Also, Sampson says: "You can totally sub in lemon juice or use bottled lime or lemon juice. But don't skip it — it really elevates the fresh taste of this salad."

Using a potato masher (if you have one, but a fork is fine if you don't), mash the hard-boiled eggs together with the mayonnaise, ideally doing your mashing in a flat bowl so the eggs are evenly crushed. Mash until the eggs are mostly broken down — a few small remaining chunks are okay.

Now, cut the avocado in half, remove the pit, cut it into chunks, and add it to the eggs. Then, mash the avocado chunks and together with the mashed egg, smashing and working until everything is combined and crushed small and smooth.

Finally, add the salt, the pepper, and the lime juice to the egg salad with avocado, stirring (or mashing more) after you add a bit of each and then tasting your mixture to see if it has hit that sweet spot (meaning salty, tangy, and creamy spot, not actually a sweet spot, for the record).

Now you can choose what else to add in. Some good "optional toppings for avocado toast include red chili flakes or lime chili seasoning or both," says Sampson. This stuff also goes great on a sandwich with the full trappings, from tomatoes to lettuce to cheese to ham, or it can be served as-is with chips.

The only drawback to adding avocado to an egg salad recipe is that it puts your dish on the clock, so to speak. "This is definitely the kind of recipe you make and enjoy right away," says Sampson. "No waiting around, or the avocados will start to turn brown. Although there is lime juice in there, it's not quite enough to keep it fresh and green. But having to eat it right away isn't a big deal — you'll more than likely wish you'd doubled the recipe."

If you know ahead of time that time is going to be a factor, you can always prep and store the egg salad, which will keep in the fridge for a couple days, and then add the avocado and citrus at the last minute.