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This creamy avocado egg salad blends ripe avocado with hardboiled eggs, fresh shallots, and chives for a quick and satisfying lunch or snack. It comes together in minutes and offers a refreshing twist on traditional egg salad that feels light yet filling.
I first made this on a busy afternoon when I wanted something fresh and nourishing. Now it’s my go-to when I need a quick healthy bite that doesn’t skimp on flavor.
Ingredients
- One ripe avocado: choose one that yields slightly to gentle pressure for the creamiest texture
- Two tablespoons minced shallot: adds a subtle onion flavor that is milder and sweeter than regular onions
- One tablespoon chopped chives: brings a fresh, lightly garlicky note that brightens the salad
- Four hardboiled eggs, chopped: provide protein and a satisfying bite
- Half a tablespoon Dijon mustard: adds tang and depth to balance the creamy avocado
- Half a teaspoon kosher salt: enhances all the flavors without overpowering them
Step-by-Step Instructions
- Scoop and Mash the Avocado:
- Pit and peel your avocado, then place the flesh into a medium bowl. Use a fork or potato masher to mash until smooth and creamy, creating the salad’s rich base.
- Combine the Fresh Ingredients:
- Add the chopped eggs, minced shallot, and chopped chives to the mashed avocado. Stir gently to mix without breaking up the eggs too much, preserving texture and color contrast.
- Season and Finish:
- Add the Dijon mustard and kosher salt to the mixture and mix thoroughly until evenly distributed. Taste and adjust seasoning if needed for the perfect balance of creaminess and tang.
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My favorite part of this salad is the shallots – they add just the right amount of gentle sharpness without overpowering the avocado’s creaminess. One of my fondest memories with this dish was sharing it with friends on a sunny afternoon picnic where everyone kept asking for the recipe.
Storage Tips
Store avocado egg salad in an airtight container in the fridge. Press plastic wrap directly onto the surface to minimize air exposure before sealing the container. For best color retention, add a teaspoon of fresh lemon juice on top before sealing. Eat within three days for optimal freshness.
Ingredient Substitutions
If you don’t have shallots, finely chopped red onion works as a substitute though it is more pungent. Fresh dill or parsley can replace chives for a different herbaceous flavor. Use yellow mustard instead of Dijon for a milder taste, though it changes the salad’s character slightly.
Serving Suggestions
This salad is delicious spread on whole grain toast or tucked inside a wrap. For a low-carb option, serve it in crisp lettuce leaves or alongside sliced cucumbers. It also makes a tasty sandwich filling paired with tomato slices and peppery arugula.
Frequently Asked Questions
- → How do I keep the avocado from browning quickly?
Add a squeeze of lemon juice before refrigerating to preserve the avocado's fresh green color.
- → Can I use different herbs instead of chives?
Yes, fresh parsley or dill can be good alternatives that complement the creamy texture and flavors.
- → Is it necessary to use Dijon mustard in the mix?
Dijon mustard adds a subtle tang that balances the creaminess, but you can omit or substitute according to your taste preference.
- → What is the best way to serve this mixture?
It works well spread on toast, layered in sandwiches, or used as a filling for lettuce wraps.
- → How long can this be stored safely in the fridge?
Store in an airtight container for up to 3 days, ideally with lemon juice to keep it fresh.