Avocado Egg Salad
Eggs and avocados. Do you actually remember when you first heard of this odd (but delicious) combo? I grew up my entire life and had never eaten an avocado. Not kidding! I think the first time I ate one I was at least 21. Thankfully, I never looked back. It actually created a little bit of an obsession when I first started eating them. I realized I needed to scale back because an obsessive level of fats is still too much even if they are considered healthy fats. Plus, they can be pricey little things! I’m not ashamed to say I love me some avocados but I do try to wait until they are on sale to buy them. This avocado egg salad was born out of that love. Okay and out of the fact that avocados spoil ridiculously fast and I needed to use some up right away.
I’ve cooked with avocados in many different recipes. I actually really enjoy them for baking. They are such a great healthy fat that can easily replace some butter if I’m trying to make a dessert a tiny bit more healthy or I just don’t have butter on hand. It tends to turn everything green but who really cares at that point.
I also really like this recipe because it uses my instant pot hard boiled eggs. If you haven’t tried these yet…well, what are you waiting for?! It is the easiest and fastest way to cook hard boiled eggs. We always see the avocado toast with eggs for breakfast but why not step it up a notch?
Breakfast, Lunch, or Dinner?
Egg Salad- a lunch favorite. Eggs and avocados- a breakfast favorite. Avocado egg salad- a dinner favorite around our house! This is a recipe that I love to throw together when we are in a hurry or on a hot summer day. I love to pair it with 40 minute hamburger buns too! While the buns are baking I can throw this together and we will have less than 30 minutes into prep (l don’t include baking time or time to hard boil the eggs). We can grab everything and get it outside quickly for a nice dinner on our patio. Just being able to be out on our patio enjoying more time outdoors is such a blessing during the summer. The fall is great too because it feels like we are watching the colors change before our eyes. If you don’t have an outdoor dining table it is well worth the investment!
When you are ready to make a quick dinner this summer here is what you will need:
- 4 eggs
- 2 avocados
- 1/2c Mayo
- 2 tbsp Mustard
- Salt & Pepper to taste
- Optional: Onion, celery, spinach, ect.
If you haven’t already you need to hard boil your eggs. I use the instant pot to make mine quick and easy but as long as they are hard boiled it doesn’t matter how you get there!
Peel your eggs and place them in a medium size bowl. Cut avocados in halves and add them to the bowl. Mash these up together. I find the best way to do this is to use a potato masher. You could dice your eggs and avocados but I find it’s quicker and easier to mash them. Plus, this also creates more of a smooth texture since they get mixed together better. Add mayo, mustard, salt, and pepper and mix together.
As it stands this makes around 6 servings.
Extras to Add
There are a lot of other things that you can choose to add to this as well that I’ve found are delicious. I’m always looking for ways to squeeze in more vegetables for our meals and this recipe makes it really easy. I’ve done onions, celery, spinach, and tomato and they all turn out well. I usually get everything mixed up first and then add more veggies at the end. The smaller recipe is super nice if it is just my husband and I but if we have more mouths to feed I know that I can stretch it by adding a little more mayo/mustard and some veggies. The mayo might not be the healthiest but when I pack it full of vegetables I don’t feel bad about it at all. Plus the added benefits of the eggs.
A little word of warning- this avocado egg salad doesn’t keep. The avocados in it will turn brown (just like guacamole without preservatives). I think if you added some lemon or lime juice to it you may be able to get it to last until the next day but I have not tried that. Brown avocados really freak me out so I just get worried and don’t want to risk it. If you do end up keeping some- let us know how it works for you! We’d love to hear if your avocado egg salad keeps as leftovers too! Maybe you’ll even be able to convince me to try it next time!
Avocado Egg Salad
- 4 Hardboiled Eggs
- 2 Avocados
- 1/2 cup Mayo
- 2 tbsp Mustard
- Salt & Pepper to Taste
- Onion, celery, spinach, etc Option Add-Ins
- If your eggs are not hardboiled yet, do that first.
- Place your peeled eggs in a mixing bowl.
- Dice up your avocados and add them to the mixing bowl.
- Using a potato masher break up the avocados and eggs.
- Add the remaining ingredients and mix well. This is where you can add in any extras that you want like onions, garlic, etc.
- Serve immediately.