Looking for a fresh twist on a classic? This Mayo-Free Avocado Egg Salad is a delicious and healthy avocado recipe, perfect for a light lunch or snack. It’s creamy, flavorful, and incredibly easy to make.
Key Ingredients & Substitutions:
- Eggs: Use large eggs for best results.
- Avocado: Choose ripe but firm avocados.
- Greek Yogurt: Plain, unsweetened Greek yogurt adds tanginess and protein. You can substitute with a dairy-free yogurt alternative if preferred.
- Red Onion: Finely diced for a subtle crunch. Scallions or chives also work well.
- Fresh Cilantro: Adds a bright, herbaceous note. Fresh parsley or dill are good alternatives.
- Lime Juice: Essential for freshness and to prevent avocado browning. Lemon juice can be used instead.
- Spices: Salt, black pepper, and a pinch of cayenne pepper for a little kick.
Ingredients:
- 6 large eggs
- 2 ripe avocados, pitted and scooped
- 1/4 cup plain Greek yogurt
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 270 calories
- Tools Needed: Saucepan, mixing bowl, fork or potato masher.
Step-by-Step Instructions:
1. Cook the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Immediately transfer to an ice bath for 5 minutes to stop cooking.
2. Prepare the Eggs
Once cooled, peel the eggs and chop them into your desired size. You can dice them finely or leave them in larger chunks for more texture. Place the chopped eggs in a medium mixing bowl.
3. Mash the Avocado
Add the scooped avocado to the bowl with the eggs. Use a fork or a potato masher to gently mash the avocado until it’s creamy but still has some texture. Don’t over-mash; you want a good consistency.
4. Combine and Season
Stir in the Greek yogurt, diced red onion, chopped cilantro, and lime juice. Add salt, black pepper, and the optional pinch of cayenne pepper. Mix everything together until well combined.
5. Taste and Adjust
Taste the avocado egg salad and adjust seasonings as needed. You might want a little more salt, pepper, or lime juice to suit your preference. Serve immediately or chill for later.
Variation Ideas:
- Extra Veggies: Add finely diced celery, bell pepper, or cucumber for more crunch.
- Spice It Up: Include a dash of hot sauce or a sprinkle of chili flakes.
- Herbal Twist: Experiment with other fresh herbs like dill, chives, or parsley.
- Curry Flavor: Mix in a teaspoon of curry powder for an aromatic twist.
Storage Instructions:
Store your Mayo-Free Avocado Egg Salad in an airtight container in the refrigerator. Due to the avocado, it’s best to consume it within 1-2 days for optimal freshness. The lime juice helps prevent browning, but it will naturally darken slightly over time.
Frequently Asked Questions (FAQ):
Can I make this egg salad ahead of time?
You can, but it’s best enjoyed within 1-2 days due to the avocado. The lime juice helps maintain its fresh color.
What can I serve this egg salad with?
Enjoy it on whole-grain toast, in lettuce wraps, with crackers, or as a side dish.
Is this recipe suitable for meal prep?
Yes, it’s a great option for healthy meal prep. Just be aware of the 1-2 day storage recommendation.
Why use Greek yogurt instead of mayonnaise?
Greek yogurt provides creaminess and a tangy flavor with fewer calories and more protein, making it a healthy avocado recipe option.
Can I use frozen avocado?
While possible, fresh avocado is highly recommended for the best texture and flavor in this dish.
How do I prevent the avocado from browning?
The lime juice in the recipe helps significantly. Storing it in an airtight container with minimal air exposure also assists.
