Zesty Avocado Egg Salad
Easy Zesty Avocado Egg Salad with hard-boiled eggs mashed with creamy ripe avocado, Dijon mustard, fresh lemon juice, chives, and smoked paprika. A healthy, high-protein lunch ready in 15 minutes that works on toast, in wraps, in lettuce cups, or stuffed into avocado halves.
Equipment
- Medium saucepan
- Ice bath bowl
- large mixing bowl
- Fork (for mashing)
Ingredients
Avocado Egg Salad
- 6 large eggs, hard-boiled and peeled cooked exactly 10 to 11 minutes then ice bathed
- 1 large ripe avocado yields gently when pressed — not overripe
- 1 lemon, juiced fresh only — add immediately after mashing avocado
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise 1 to 2 tablespoons to taste
- 2 tbsp fresh chives, finely snipped plus extra for garnish
- 0.5 tsp salt adjust to taste
- 0.25 tsp black pepper
Garnish
- 0.25 tsp smoked paprika dusted over finished salad
Instructions
- Hard-boil eggs: bring water to a boil, lower eggs in gently, cook exactly 10 to 11 minutes. Transfer immediately to an ice bath for 5 minutes. Peel.
- Scoop avocado flesh into a large bowl. Add lemon juice immediately. Mash with a fork to desired consistency.
- Separate yolks from whites. Mash yolks into the avocado until completely smooth. Chop egg whites into ½-inch pieces.
- Add mayonnaise, Dijon mustard, chives, salt, and pepper. Stir to combine. Fold in chopped egg whites gently.
- Taste and adjust salt, lemon, and mustard. Chill 15 minutes. Transfer to serving dish, dust with smoked paprika, and scatter extra chives. Serve on toast, in lettuce cups, or in wraps.
Notes
Add lemon juice to avocado immediately after mashing to slow oxidation. Mash yolks into avocado before folding in whites for the most cohesive texture. Season generously — both eggs and avocado need more salt than you expect. Chill 15 minutes before serving for best consistency. Press plastic wrap directly onto surface when storing. Keeps up to 24 hours refrigerated. Stir and add a squeeze of fresh lemon before serving leftovers.