Light avocado egg salad –Egg salad is a classic dish that brings comfort and nourishment to many. This Light Avocado Egg Salad offers a modern twist, incorporating healthy fats and fresh flavors. Whether you’re looking for a light lunch, a hearty snack, or a delightful sandwich filling, this recipe is sure to please. Below, you will find a step-by-step guide to creating this delicious dish, along with a list of ingredients you’ll need.
Light Avocado Egg Salad
This egg salad recipe substitutes traditional mayonnaise with creamy avocado, making it both tasty and healthier. The result is a dish that is rich in nutrients and perfect for any mealtime.
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped (optional)
- Salt and pepper, to taste
- Whole grain bread or lettuce leaves for serving
Instructions
- Start by boiling the eggs. Place them in a saucepan and cover with water. Bring the water to a rolling boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes.
- After the eggs have cooked, transfer them to a bowl of ice water to cool. This will make them easier to peel.
- While the eggs are cooling, prepare the avocado. Cut it in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork until smooth. Stir in the Dijon mustard and lemon juice; mix well to combine.
- Once the eggs are cool, peel and chop them. Add the chopped eggs to the avocado mixture along with the red onion and dill (if using).
- Gently fold the ingredients together until everything is well combined. Season with salt and pepper to taste.
- Serve the avocado egg salad on whole grain bread or in lettuce wraps for a lighter option.
This Light Avocado Egg Salad brings a delightful fusion of flavors and is an excellent choice for a healthy diet. Perfect for meal prep or quick lunches, you can enjoy this dish throughout the week. Bon appétit!