bread spreads/ Breakfast/ Easter/ savory breakfast

Avocado Egg Salad Recipe – light and refreshing

17 November 2018 | Last Updated: 17 March 2020

Light and tasty avocado egg salad. It’s basically guacamole mixed with jammy soft boiled eggs together. This salad is seasoned with lime juice, ground coriander, and garlic – they add refreshing flavor and cut through avocado’s fattiness. Slightly runny egg yolk is yummy and also glues the salad – no need to add mayo! (although you can, if you wish). This avocado egg salad is really good, everyone just loves it.

Do you need to break your breakfast routine? Check out also my smoked trout with eggs and cream cheese spread/dip recipe or Austrian Liptauer – paprika cheese spread.

avocado egg salad in a white bowl
avocado egg salad on bread

What do you need:

avocado egg salad ingredients

How to make avocado egg salad step by step:

eggs in a pot, cooked eggs cut in half on a chopping board

STEP 1: Cook the eggs: put 4 large eggs into a medium pot, pour boiling water over the eggs until they are covered with water. When the water starts to bubble again, cook the eggs over medium heat for 5 minutes. Transfer into a bowl with very cold water, peel and cut into cubes.

I like the most when the eggs have slightly soft, jammy egg yolks. They add more flavor and naturally ‘glue’ the salad. If your eggs don’t come out this way, don’t worry, the salad will be still good, you may just need to add a little mayo to the salad to make it more moist. This is also important if your avocados are not soft and ripe.

cutting avocado step by step photos

STEP 2: Avocados: Cut 2 avocados in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Chop the avocados into small cubes. Mix with 1 tablespoon of lime juice and a finely chopped 1 clove of garlic together.

It’s important to use ripe avocados!

Here you’ll find some tips on how to tell if an avocado is ripe.

preparation steps of avocado egg salad

STEP 3: In a medium bowl combine all the ingredients, season with 1/2 teaspoon of ground coriander, salt, and pepper.

Taste the salad and adjust the seasonings – maybe it needs more lime juice, coriander or salt?

ENJOY!

What to serve it with:

  • You can serve it on bread or bagel, smoked salmon would also be a great addition!
  • Scoop with tortilla chips or crackers.
  • If you’re serving this egg salad to guests, it’s worth to reserve a few chopped yolks pieces before combining the eggs with the rest of the ingredients. Arrange the reserved egg yolk pieces on top (as on the photos). The egg yolks have such a beautiful color and the salad itself is rather green.

Storage tips:

The salad should be eaten rather quickly because after some time the avocados turn brown. On the next day, it tastes the same, but it’s not visually appealing. This egg salad needs to be stored in the fridge.

PRINT OUT THE RECIPE:

Avocado Egg Salad Recipe – light and refreshing

Simple and healthy egg salad with avocado. Seasoned with lime juice, ground coriander and garlic.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 porcje
Calories 1116kcal
Author Aleksandra

Ingredients

  • 2 avocados ripe
  • 4 large eggs
  • ½ teaspoon ground coriander or better, add freshly ground coriander seeds, if you have them, they’re more aromatic
  • 1 tablespoon lime juice or more
  • 1 medium clove garlic finely chopped
  • salt and black pepper to taste

Instructions

  • Cook the eggs: put the eggs into a medium pot, pour boiling water over the eggs until they are covered with water. When the water starts to bubble again, cook the eggs over medium heat for 5 minutes. Transfer into a bowl with very cold water, peel and cut into cubes.
  • Avocados: Cut them in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Chop the avocados into small cubes. Mix with lime juice and a finely chopped clove of garlic together.
  • In a medium bowl combine all the ingredients, season with ground coriander, salt, and pepper, or with more lime juice if it’s not sour enough.
  • Serve on bread or bagel.
  • Enjoy!

Notes

  • If your eggs don’t have jammy egg yolks and are more cooked and your avocados are not very ripe you can add a tablespoon of mayo to the salad so it’s not too dry. Jammy egg yolks and ripe avocado is what ‘glues’ this salad together.
  • Smoked salmon would be a great addition.
  • The paste should be eaten rather quickly, because after some time the avocados turn brown.
  • If you’re serving this egg salad to guests, it’s worth to reserve a few chopped yolks pieces before combining the eggs with the rest of the ingredients. Arrange the reserves egg yolk pieces on top (as on the photos). The egg yolks have such a beautiful color and the salad itself is rather green.
  • You can use lemon juice instead of lime juice, but it‘s really such much better with lime juice. It‘s distintive sourness really cuts through the fattiness of avocado! I really recommend lime juice.
  • Calories count = whole recipe.
Course Breakfast
Cuisine international
Keyword avocado egg salad, avocado egg salad recipe, egg salad with avocado

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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