Warm, creamy, and packed with nutrition, this Egg Avocado Salad is the perfect comfort food for your family. Whether you’re looking for a quick lunch or a tasty side dish, this recipe hits the spot. It’s not only delicious but also easy to whip up. Let’s dive into how you can bring this warm and cozy dish to your kitchen table!
Why Make This Recipe
- Quick & Easy: You can prepare this dish in under 15 minutes.
- Family Favorite: Kids and adults alike will love the creamy texture and flavors.
- Budget-Friendly: The ingredients are simple and easy to find.
- Nutrient-Packed: Avocados provide healthy fats, while eggs are a great source of protein.
What makes this Egg Avocado Salad special is how it blends comforting flavors with freshness. It brings back warm memories of family gatherings and cozy meals at home. You really can’t go wrong with such a satisfying dish!
Ingredients
For the salad:
- 4 hard-boiled eggs (peeled and chopped)
- 1 ripe avocado (peeled, pitted, and diced)
- 1 tablespoon lemon juice (to add brightness)
- Salt and pepper (to taste)
For the mix-ins:
- 2 tablespoons Greek yogurt (for creaminess)
- 2 tablespoons chopped fresh parsley (for a pop of color and flavor)
- 1 small red onion (finely diced, optional for zing)
How to Make Egg Avocado Salad
- Prep the Ingredients: Start by peeling and chopping your hard-boiled eggs and avocado. This step gets the base of your salad ready.
- Combine Ingredients: In a mixing bowl, gently fold the chopped eggs and diced avocado together. Be careful not to mash the avocado too much; you want some texture!
- Add Flavor: Squeeze in the lemon juice and mix in the Greek yogurt. Season with salt and pepper to taste. This brings a delightful creaminess and tanginess to your salad.
- Add Freshness: Stir in the chopped parsley and red onion, if using. This adds a burst of flavor that really lifts the dish.
- Taste and Adjust: Take a small taste and adjust the seasoning if necessary. This makes sure every bite is just right.
How to Serve Egg Avocado Salad
- Serve the salad on a bed of fresh greens like spinach or arugula for added freshness.
- Garnish with extra parsley and a sprinkle of paprika for visual appeal.
- Pair it with whole-grain crackers or toast for a complete meal.
How to Store Egg Avocado Salad
Store any leftovers in an airtight container in the fridge for up to 2 days. For best results, eat it fresh since avocados can brown quickly. If you want to brighten it up again, simply add a bit more lemon juice before serving!
Tips to Make Egg Avocado Salad
- Use Fresh Avocados: Make sure your avocado is ripe for the creamiest texture.
- Don’t Overmix: Gently fold the ingredients together to keep some chunks.
- Experiment with Herbs: Try adding dill or cilantro for a different flavor twist.
- Adjust the Creaminess: If you like it creamier, add more yogurt; prefer a lighter salad? Reduce the yogurt.
Variation
- Gluten-Free: This recipe is naturally gluten-free as is!
- Vegetarian Option: Skip the eggs and add chickpeas for a plant-based protein source.
FAQs
Can I use fresh herbs instead of parsley?
Absolutely! Fresh basil or chives work beautifully in this salad.
How long does egg avocado salad last in the fridge?
It’s best enjoyed fresh, but it will last for about 2 days in an airtight container.
What if I don’t have Greek yogurt?
You can substitute regular mayonnaise or even sour cream for a tasty alternative.
Conclusion
This Egg Avocado Salad is not just a meal; it’s a heartwarming dish that brings your family together around the dining table. Easy to make and delightful to eat, it’s perfect for any occasion. We’d love to hear your thoughts, so leave a comment and share your star rating! If you enjoyed this recipe, please share it on Pinterest or Facebook. What twist did you try? Let us know below!
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Egg Avocado Salad
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A warm, creamy, and nutritious Egg Avocado Salad that’s perfect for a quick lunch or as a tasty side dish.
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and diced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 small red onion, finely diced (optional)
Instructions
- Prep the Ingredients: Peel and chop your hard-boiled eggs and avocado.
- Combine Ingredients: In a mixing bowl, gently fold the chopped eggs and diced avocado together.
- Add Flavor: Squeeze in the lemon juice and mix in the Greek yogurt. Season with salt and pepper.
- Add Freshness: Stir in the chopped parsley and red onion if using.
- Taste and Adjust: Taste the mixture and adjust seasoning as necessary.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. To brighten up, add more lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 200mg