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Creamy Avocado Egg Salad

A delightful twist on a classic comfort dish, this creamy avocado egg salad combines fresh avocados and hard-boiled eggs with zesty Dijon mustard and bright cilantro for a deliciously nutritious dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole ripe avocado Look for avocados that yield slightly when pressed.
  • 6 large hard-boiled eggs Cooked and cooled properly; add vinegar to water for easier peeling.
  • 1/4 cup mayonnaise Use quality mayo for the best flavor.
  • 1 tablespoon Dijon mustard Opt for whole grain Dijon for added texture.
  • 1 tablespoon lemon juice Use freshly squeezed juice for the best flavor.
  • to taste salt and pepper Season to your preference.
  • 2 tablespoons chopped fresh cilantro Optional, adds brightness to the dish.

Method
 

Preparation
  1. Peel and pit the avocado, then scoop the flesh into a medium mixing bowl.
  2. Mash the avocado and add the hard-boiled eggs, combining until chunky.
  3. Stir in mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
  4. Taste and adjust seasoning as necessary.
  5. If adding cilantro, gently fold it in now.
  6. Serve immediately as a filling in a sandwich, on toast, or over greens.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days to prevent oxidation. Warm eggs can provide a cozy touch. For picnics, prepare a few hours ahead, but add cilantro right before serving for freshness.