Description
Rich Sonoran-style avocado egg salad combines creamy textures with zesty Mexican seasonings. Southwestern flavors mingle beautifully, offering you a protein-packed lunch perfect for quick meal preparation.
Ingredients
Scale
- 6 large hard-boiled eggs, cut into 0.5-inch (1.27 cm) pieces
- 1 large avocado
- 2 tbsps mayonnaise
- 2 tbsps lemon juice from 1 lemon
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper plus more to taste
Instructions
- Preparation: Slice ripe avocado in half, remove pit, and peel skin completely. Quarter the avocado into precise segments for optimal texture.
- Mashing: Utilize a potato masher or robust fork to transform avocado quarters into a smooth, creamy consistency within a generously sized mixing bowl.
- Binding: Incorporate mayonnaise and lemon juice, gently folding to prevent separation and maintain a velvety texture while adding brightness and preventing avocado oxidation.
- Seasoning: Sprinkle finely chopped dill, parsley, and chives throughout the mixture. Season with kosher salt and freshly ground black pepper, creating a harmonious flavor profile.
- Finishing: Delicately combine all ingredients, preserving the avocado’s luxurious texture. Transfer to a serving dish and pair with crisp toast points, artisan crackers, or enjoy directly with a serving spoon.
Notes
- Prevent Browning: Add lemon juice immediately after cutting avocado to maintain fresh, vibrant green color and prevent oxidation.
- Texture Tip: Use a potato masher or fork for controlled mashing, keeping some small avocado chunks for better mouthfeel and rustic presentation.
- Herb Harmony: Chop herbs finely to distribute evenly, ensuring each bite has a balanced herb flavor without overwhelming the creamy base.
- Season Smartly: Taste and adjust salt and pepper gradually, as different ingredients like mayonnaise and herbs already contain sodium levels.
- Prep Time: 10 minutes
- Category: Breakfast, Lunch, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 220mg