Avocado Egg Salad
This avocado egg salad is a creamy, flavorful, and healthy twist on the classic egg salad. It's made with ripe avocados, hard-boiled eggs, diced red onion, chopped fresh cilantro, lime juice, salt, and pepper. The avocado adds a rich, creamy texture and a healthy dose of monounsaturated fats, while the egg adds protein and a contrasting flavor. The red onion adds a bit of crunch and spice, the cilantro adds a fresh, herbaceous flavor, and the lime juice adds a bit of acidity and brightness. This salad is perfect for a light lunch or snack, and it's also a great way to use up leftover hard-boiled eggs.
The origins of avocado egg salad are shrouded in mystery, but it is believed to have originated in California in the early 1900s. The salad was likely created as a way to use up leftover hard-boiled eggs, and it quickly became a popular dish at picnics and potlucks. In the 1950s, avocado egg salad gained popularity as a health food, and it has remained a popular dish ever since. Today, avocado egg salad is enjoyed by people of all ages, and it is a common dish at parties, picnics, and other gatherings.
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
- 2 ripe avocados
- 4 hard-boiled eggs
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a medium bowl, mash the avocados with a fork until smooth.
- Chop the hard-boiled eggs and add them to the mashed avocados.
- Add diced red onion, chopped cilantro, lime juice, salt, and pepper to the bowl.
- Mix everything together until well combined.
- Taste and adjust seasoning if needed.
- Serve the avocado egg salad on its own or with your favorite paleo-friendly bread or crackers.
Why It Works
- The avocado adds a rich, creamy texture and a healthy dose of monounsaturated fats.
- The egg adds protein and a contrasting flavor.
- The red onion adds a bit of crunch and spice.
- The cilantro adds a fresh, herbaceous flavor.
- The lime juice adds a bit of acidity and brightness.