You're The Avocado To My Toast!
Welcome foodies to a culinary adventure where tradition meets innovation! Today, we're shaking up the salad scene with a fresh twist on a timeless classic – Avocado Egg Salad. Picture this – creamy avocados, perfectly boiled eggs, and a medley of flavorful ingredients all brought together. Whether you're a die-hard fan of traditional egg salad or a curious newcomer, this recipe promises to tantalize your taste buds and leave you craving more.
Your the Advocado to my Toast!
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Category
appetizer, breakfast, lunch
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
180
I love eggs and every now and then I get a craving for good old egg salad but this time, I decided to level it up and add a punch of protein with an Avocado! Creamy avocados, perfectly boiled eggs, and a medley of fabulous ingredients makes this recipe a new favorite. Let's begin with the star of the show – the avocado! Choosing the perfect avocado can make all the difference in the flavor and texture of this recipe. But fear not, with a few simple tips, you'll be selecting avocados like a champ in no time!
First, look for even ripeness: When selecting avocados, aim for those with a consistent, even ripeness. Avoid avocados that are overly soft or mushy, as they may be overripe and have brown spots inside. Instead, opt for avocados that yield slightly to gentle pressure when squeezed, indicating they are ripe but not overripe.
Check the Skin Color: The color of an avocado's skin can provide valuable clues about its ripeness. While the shade may vary depending on the variety, ripe avocados typically have dark green to nearly black skin. However, be wary of avocados with deep indentations or overly dark spots, as these may indicate bruising or spoilage.
Assess the Stem:
Another trick to determine an avocado's ripeness, although we do not recommend doing this in the grocery store, is to remove the small
stem or cap at the top. If the area beneath the stem is green, the
avocado is likely ripe and ready to eat. If it's brown or black, the
avocado may be overripe or starting to rot.
Consider Your Timeline: If you plan to use the avocado immediately, selecting one that is perfectly ripe is ideal. However, if you're planning ahead, choosing slightly under ripe avocados allows for them to ripen at home over a few days. Simply store them at room temperature and speed up the ripening process by placing them in a paper bag with a banana or apple.
Now that we have that out of the way, a fun way to serve this recipe is to chop it all up on a cutting board, throw on toasted baguette slices or even healthier romaine lettuce leaves and serve and an appetizer or lunch!
Ingredients
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1 large or 2 medium ripe advocados peeled and chopped (don’t smash it!)
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4 hard boiled eggs chopped
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¼ cup chopped dill pickle
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1 chopped shallot or 2 tbsp of chopped green onion
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2 tbsp brown or Dijon mustard
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2 tbsp cottage cheese
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1 tbsp chopped cilantro
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2 tbsp chopped dill
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1 tbsp mayonnaise or Greek yogurt
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½ tbsp Boreal Pepper Blend
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1 tsp kosher salt
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1 tsp lemon juice or to your zing level
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Chopped Tomatoes or Bacon
Directions
Slice the avocado in half and remove the pit. Use a spoon to scoop the flesh on to a cutting board, then immediately add the lemon juice to prevent it from browning.
Pile on all the remaining ingredients and chop. You want chunky Avocado so don’t overdo it.
Top with chopped tomatoes and dill and/or bacon.
Serve with toasted baguette, sandwich bread or use in a lettuce wrap.
Recipe Note
This recipe is best served immediately but you can add some lemon juice to store it for a day or so. You can also press a sheet of parchment paper directly onto the surface of the egg salad in your airtight container which will slow down the browning a bit.
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