Easy Avocado Egg Salad
This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
- salt and fresh ground black pepper to taste
- 1 1/2 teaspoons fresh lemon juice
- 1 medium avocado pitted and peeled
- 2 tablespoons light mayonnaise or greek yogurt (try our homemade mayonnaise recipe)
- 4 hard-boiled eggs, peeled and chopped
- 1 medium-length celery stalk, finely chopped (about
- 1 tablespoon finely chopped chives parsley or dill
- Carbohydrate 10.2763501231325 g
- Cholesterol 5.24999999556191 mg
- Fat 19.5568839958282 g
- Fiber 6.72045481027615 g
- Protein 2.10653124988915 g
- Saturated Fat 2.87047239936599 g
- Serving Size 1 1 Serving (121g)
- Sodium 204.104987398847 mg
- Sugar 3.55589531285638 g
- Trans Fat 5.10161059646221 g
- Calories 211 calories
Step-by-step
- Mash avocado, mayonnaise and lemon juice together in a medium bowl.
- Stir in the eggs, celery and chives.
- Season with salt and pepper, to taste.
Replacing the mayonnaise with an equal measure of whole-milk Greek yogurt introduces a sharper lactic tang that cuts directly through the rich, monounsaturated fats of the fruit. Mash the peeled avocado thoroughly with the citrus juice before introducing any solid elements to create a uniform, creamy emulsion that coats every piece of protein evenly. When working with ripe Hass avocados, select a broad fork or a wire pastry blender rather than a standard metal whisk, because the dense flesh will clog narrow wires and frustrate the blending process. Combining the acid with the base fats immediately prevents enzymatic browning by denaturing the polyphenol oxidase enzymes present in the fruit, preserving a vibrant green hue for several hours. Finely dicing the celery stalk to uniform pieces no larger than one-quarter inch ensures that the fibrous crunch integrates smoothly without dominating the texture of the soft whites. Fresh herbs like chives or dill contribute volatile aromatic compounds that brighten the heavy mouthfeel of the lipids. Because lipids oxidize rapidly when exposed to ambient air and crushed cell walls begin to weep moisture, consume this mixture within twenty-four hours of preparation for optimal structural integrity. Store any short-term leftovers in an airtight container with a piece of plastic wrap pressed directly onto the surface to minimize oxygen contact.
