Over the years, I’ve experimented with countless variations of the classic egg salad, but this Avocado Egg Salad stands head and shoulders above the rest. Combining the richness of avocado with the comfort of egg salad, it’s a union that promises a delightful taste journey. I’m thrilled to let you into this culinary secret – trust me; your taste buds will thank you!
This twist on traditional Avocado egg salad packs a punch with choline, protein, and healthy fat. It’s delicious on its own or spread on strips of toast. Also, when it comes to feeding bread to babies, you don’t always have to go whole grain. Little ones have little tummies and fill up very quickly on fiber-rich foods. Aim to use whole grains about half the time.
Avocado Egg Salad Recipes
BLW Avocado Egg Salad
Equipment
Ingredients
- 2 ripe avocados
- 2 teaspoons lemon juice fresh
- 4 tablespoons plain Greek yogurt
- 2 tablespoons cilantro chopped
- 6 hard boiled eggs peeled and finely chopped
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a large bowl.
- Mash the avocado with the lemon juice. Add the Greek yogurt and cilantro, and mix well. Stir in the chopped eggs and mix until combined.
- Refrigerate leftovers in a sealed container for up to 2 days.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Egg Salad for baby led weaning
One of the most versatile recipes for egg salad is avocado. It can be served on low-carb bagels, lettuce wraps, spinach, or romaine salad, or served on its own. The best part is that it can be made without dressing or with extra vegetables. Regardless of whether you want to serve avocado egg-salad on a stick or on bread, your little one is sure to enjoy it.
An avocado egg salad is another easy and tasty recipe that is suitable for baby led weaning. All you need to do is mash an avocado, mix it with the other ingredients and serve to your baby. For more options, you can add chopped avocado to the salad, mashed or chunked. This salad is also great for a sandwich, which is a perfect meal for the whole family!
Avocado egg salad is a great appetizer for your baby’s first foods. Spread it on toast or whole grain crackers. If your baby likes avocados, mash them and then top it with the avocado. This delicious and healthy appetizer is good for the whole family. The best part is that it’s not only healthy but also baby-friendly. It’s the perfect food for a family.
Avocado egg salad is an ideal appetizer for baby-led weaning. It can be spread on crackers and whole grain bread. You can also puree avocado as a first food for your child. You can also make a sandwich with avocado egg salad. The avocado is one of the healthiest foods around, so it is a great choice for your baby’s first foods. When you’re making an avocado-based egg-salad, you can use any combination of these ingredients.
When introducing eggs to your baby, make sure you use soft preparations for baby-led weaning. The easiest way to introduce eggs is in the form of a boiled or scrambled egg. The yolk is not as tough and will be easier for your baby to chew. When preparing an avocado egg-salad, try to avoid frying it in a pan or on a plate.
Avocado Egg Salad Cooking Tips
It’s a personal opinion, but there’s something uniquely heartwarming about mashing the avocado with a fork, slowly turning it from a rough texture to a more refined, creamy consistency. It almost feels therapeutic, as the stress of the day lessens with each press of the fork.
To achieve perfectly cooked eggs, a gentle boil followed by an immediate ice water bath ensures that your eggs are neither too soft nor overcooked. Overcooked eggs can have a rubbery texture and a sulfurous odor—not at all pleasant. Cooking them just right means the difference between an egg salad that’s adequate and one that’s genuinely delightful. It’s key to cook with mindfulness and presence, where one finds themselves fully immersed in the alchemy of simple ingredients transforming into a comforting meal.
Assembling the salad is where you let your creativity shine through, and this is where my heart truly sings. The salad is not just food, it’s a canvas. The vibrancy of chopped fresh herbs like chives or dill can elevate the dish in both appearance and taste. The choice of herbs can introduce a hint of sharpness or a whisper of anise-like sweetness, evoking memories of a blooming herb garden in the spring.
Adding a touch of acidity with lemon juice or vinegar is not just about flavor—it balances the fatty richness of the avocado and egg and lifts the dish to new heights. You can feel a sense of anticipation and excitement as each ingredient is added, knowing that you are moments away from a dish that is as healthy as it is scrumptious.
It’s recommended to season the salad judiciously. A pinch of salt can unlock flavors, while a sprinkle of black pepper or paprika can provide a gentle warmth and complexity. There’s a beauty here, in the subtle interplay of the salad components, each one shining without overpowering the others.
Serving Suggestions
For a vegetarian-friendly option, pair the creamy avocado egg salad with the Japanese Vegetarian Sukiyaki, offering a delightful contrast to the delicate vegetables and umami broth. Transform brunch into a special occasion by serving the avocado egg salad alongside Fluffy Greek Yogurt Pancakes, where the tangy yogurt complements the creamy avocado, creating a balanced and savory addition to the sweet meal. Opt for a light lunch by enjoying the avocado egg salad with the Radicchio And Parmesan Salad, where the bitterness of radicchio and the sharpness of Parmesan complement the mildness of the egg salad. For a Mediterranean twist, pair the avocado egg salad with the Greek Veggie Mix by Air Fryer, introducing a crispy texture contrast to the smoothness of the egg salad. Explore Japanese fusion by offering the avocado egg salad as an appetizer with the Hiyashi Chuka (Cold Ramen), creating a refreshing summer meal with the rich creaminess of the egg salad against the light ramen. For a comforting dinner option, accompany the avocado egg salad with the South African Butternut Soup, blending the smoothness of the butternut with the creaminess of the avocado salad. In a more casual setting, serve the avocado egg salad as a topping or side with Air Fried Radish Hash Browns, introducing a crispy, savory element to complement the soft avocado mixture.
FAQs
Delving into a new recipe often comes with questions and uncertainties. I’ve curated a list of frequently asked queries to guide you seamlessly through your Avocado Egg Salad experience:
- How long does Avocado Egg Salad last in the fridge? While it’s best enjoyed fresh, the salad can last up to two days in an airtight container in the fridge. The avocado may darken a bit, but a squeeze of lemon can help retain its vibrant color.
- Can I use frozen avocados? It’s preferable to use fresh avocados. Frozen avocados can alter the texture and flavor of the salad, making it less creamy.
- What can I use as a substitute for mayo in the salad? Greek yogurt is a fantastic healthier substitute for mayo. It retains creaminess while adding a tangy twist to the salad.
- How can I make my Avocado Egg Salad spicier? A sprinkle of red chili flakes or a dash of hot sauce can elevate the heat in the dish. Adjust according to your spice tolerance.
- How do I store any leftover salad? Transfer the salad to an airtight container, press a piece of plastic wrap directly onto the surface of the salad before sealing. This reduces air exposure and helps in retaining freshness. Store in the refrigerator.
Dive deep into the creamy, flavorful world of Avocado Egg Salad with my expert tips, serving suggestions, and answers to all your burning questions. Loved the recipe? Don’t keep it to yourself! Share the joy with friends and family and, if you haven’t already, hit that subscribe button for more culinary delights right in your inbox!
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Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.