Description
This Avocado Egg Salad is creamy, satisfying, and comes together with just a handful of simple ingredients. Chunks of ripe avocado and soft boiled eggs are tossed in a light mayo dressing for a quick side dish, sandwich filling, or easy lunch. It’s fresh, nutritious, and easy to customize with your favorite add-ins.
Ingredients
Units
- 1 avocado (about 140 g)
- 1-2 tsp lemon juice
- 2 large eggs
- 1.5-2 tbsp kewpie mayonnaise
- 1 tsp soy sauce (or choose 1-2 of the seasonings down below)
- salt and black pepper, to taste
Optional Seasonings
- 1 tsp shiro dashi
- 1 tbsp ground sesame seeds
- 1 tsp furikake
- 1/2 tsp yuzu kosho
- 1/2 tsp wasabi
- 1/2 tsp sesame oil
- 1/2 tsp sriracha
- 1 tsp aonori (green lacar)
- 1 tsp ground mustard
- 1 small garlic clove, minced
Optional Add-In Ideas
- 1 persian cucumber, diced
- 1 small tomato, diced
- 1/4 thinly sliced onion
- 1/4 cup corn
- 1/4 cup cooked salmon
- 1/2 can tuna
- 6 pieces cooked shrimp
- 2 slices (40 g) ham
- 2 slices bacon, cooked
- 1/2 cup (60 g) shredded chicken
Instructions
- Cook the Eggs: Place the eggs in a small saucepan and add enough water to come about 1 cm above the eggs. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 4 minutes. Turn off the heat and let the eggs sit for 5 minutes. Transfer the eggs to an ice bath and let cool completely before peeling. Quarter the eggs (or chop them to desired size).
- Make the Dressing: In a bowl, combine the mayonnaise, soy sauce, and any optional seasonings you’d like to use. Adjust the amount of mayo depending on how ripe your avocado is. The more ripe and creamy, the less mayo you’ll need. Adjust taste with salt and pepper to your liking.
- Avocado: Cut the avocado into roughly 2 cm cubes and toss gently with the lemon juice to prevent browning.
- Assemble: Add the avocado and eggs to the bowl and gently toss until evenly coated.
- Serve: Serve immediately or chill for 15-30 minutes before serving.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Lunch, Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 50 g
- Saturated Fat: 10 g
- Unsaturated Fat: 40 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 380 mg