The egg salad with avocado is a fresh and appetizing summer dish, which is enjoyed both as an appetizer and as a main course. The hard-boiled egg salad is suitable to be served on a plate or to stuff sandwiches and wraps. This version, in particular, is well-suited for both uses: the avocado, in fact, creates a fantastic sauce that helps bind the egg salad well and makes it almost “spreadable” on bread.
To give flavor to the egg and avocado salad, I added a small amount of finely chopped Tropea onion; the cucumber, on the other hand, adds freshness and crunch to the dish, which might otherwise taste a bit rich. I also added a small amount of mayonnaise to the egg and avocado salad, which helps to create an even creamier sauce, but it’s not essential: if you don’t want to use it, you can replace it with a couple of tablespoons of extra virgin olive oil or a tablespoon of yogurt and, using a perfectly ripe avocado, you will still get a creamy hard-boiled egg salad with fewer calories. If you’re looking for a different and slightly exotic way to enjoy hard-boiled eggs in a salad, this recipe is for you!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Summer
- Energy 303.04 (Kcal)
- Carbohydrates 12.94 (g) of which sugars 1.82 (g)
- Proteins 12.80 (g)
- Fat 24.24 (g) of which saturated 5.67 (g)of which unsaturated 17.42 (g)
- Fibers 8.31 (g)
- Sodium 249.29 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Egg and Avocado Salad
If you are celiac, make sure the mayonnaise is labeled “gluten-free”.
- 4 eggs
- 1 avocado (large or 2 small – about 12 oz of pulp)
- 1 cucumber (about 4.2 oz)
- 1/4 Tropea red onion
- 1 teaspoon mayonnaise
- 1 pinch salt
- to taste pepper
- 1 sprig parsley
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Salad bowl
How to Prepare Hard-Boiled Egg Salad with Avocado
To prepare the egg salad with avocado, start by placing the eggs in a pan, covered with cold water. Turn on the heat and boil them for 9 minutes from the moment the water starts to boil.
Drain them and immediately run them under cold water to cool them down faster and make shell removal easier. Peel them and let them cool completely.
Finely chop the onion with a knife (1). Trim the cucumber, peel it and cut it into cubes (2). Also, cut the eggs into cubes and lightly salt them (3).
Cut the avocado in half around the pit, open it and peel it. Remove the pit and cut it into cubes (4). Mix it in a bowl with the mayonnaise, a good pinch of salt, and a grind of pepper (5).
Briefly mix with a spoon: if the avocado is perfectly ripe, it will slightly mash, blending with the mayonnaise. At this point, add the eggs, onion, and cucumber, thoroughly mixing everything. Adjust the salt and garnish with freshly chopped parsley (6).
Serve the egg salad with avocado immediately. If you want to prepare the egg salad a little in advance, remember to add the juice of half a lime or a quarter of a lemon to the avocado and then cover the salad with a sheet of plastic wrap in contact, storing it in the refrigerator. Avocado tends to oxidize and darken when exposed to oxygen, making the dish still edible but less visually appealing.
Storage
If you have added a bit of lime or lemon juice to the avocado, you can store the hard-boiled egg salad in the refrigerator, covered with plastic wrap in contact, for a couple of days.
Tips and Variations
To make the egg salad with avocado richer and more flavorful, you can add 1.8 oz of smoked salmon cut into strips or some vegetables in oil.
