Name: Avocado Egg Salad
Prep time: 5 min
Total time: 5 min
Yield: 3 people
Ingredients: 1 Avocado (*NOTE 1); 3 Eggs, hard boiled; 1 tbsp Fresh Lemon Juice; 1 tbsp Parsley, chopped

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This Avocado Egg Salad is a perfect sandwich filler, great for topping toast, spreading on veggies or just eating by the spoonful!

Some food combinations are just meant to go together

Salt and Pepper
Peanut Butter and Jelly
Tomato and Basil
Bread and Butter……

and of course,

Egg and Avocado

That’s probably why replacing mayonnaise with avocado, when making egg salad, works REALLY well. Avocado boosts the nutritional value without compromising on taste or the creamy texture.

How to Make Avocado Egg Salad

I use an egg cooker to make boiled eggs. You simply add your eggs, the required amount of water, switch it on and then forget about it until it buzzes. There are many kitchen gadgets that I presume get bought and then used very little. This isn’t one of those, I use this machine daily.

Of course, you can hard boil your eggs any way you wish, I just love my egg cooker and like to spread the word on how great they are (this is not sponsored, I really do just love it!)

Once your eggs are boiled then this salad takes minutes to prepare and is so easy to make. It really is just a case of mashing, chopping and mixing your ingredients together.

Ripe avocados work best in this recipe. You want it to be lovely and soft so it will mash well and provide a creamy texture for coating the egg.

Lemon juice gives the salad a delicious citrus tang but it also prevents the avocado from turning brown too quickly.

Parsley is delicious in this spread but you can skip it if your kids aren’t keen or replace with a different herb. Dill works great too.

How to Keep Avocado Egg Salad from Turning Brown

This isn’t a dish that I recommend you make too far in advance. Once cut, the surface of an avocado can quickly turn brown. This is because of the enzyme called polyphenol oxidase which is found under the skin. Once the enzyme comes in contact with oxygen, the avocados turn brown.

The browning can, however, be prolonged by:

Lemon Juice The lemon juice, included in the recipe, will slow down the browning. The enzymes which enable the enzymatic browning reactions to occur are sensitive to acidic conditions, and work much slower in them.

Properly Covering Wrapping properly will help prevent oxygen from reaching the avocado, which is needed for browning to take place. Place a sheet of clingfilm over the top and press down onto the salad, make sure the air is pressed out and the clingfilm is firmly against the avocado egg salad.

Chilling. Chilling in the fridge can also slow down the enzymes to an extent, as their activity is lower at lower temperatures

I have made this egg salad in the morning and the salad was still great at lunchtime. (storing as above)

Although I often add a half avocado to my son’s lunchbox (brushed with lemon juice), I have yet to try this egg salad in the lunchbox. Once I have tried it, I will come back and update this post to say how it held up.