This avocado egg salad is light and refreshing. It’s basically guacamole mixed with jammy soft-boiled eggs. It’s seasoned with lime juice, 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.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- avocados – must be ripe and soft
- eggs
- coriander (you can substitute with fresh chopped cilantro)
- fresh garlic (you can substitute dried garlic)
- lime juice – must be freshly squeezed! (do not substitute lemon juice)
- salt and pepper.
How to make avocado egg salad step by step
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 to 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.
STEP 2: Prepare the 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.
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 it with tortilla chips or crackers.
- If you’re serving this egg salad to guests, it’s worth reserving a few chopped egg yolk pieces before combining the eggs with the rest of the ingredients. Arrange the reserved egg yolk pieces on top (like 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.
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Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Avocado Egg Salad
Ingredients
- 2 avocados ripe and soft
- 4 large eggs
- ¼ teaspoon ground coriander
- 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 to a bowl with very cold water, peel, and cut into cubes.4 large eggs
- 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.2 avocados, 1 tablespoon lime juice, 1 medium clove garlic
- 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.¼ teaspoon ground coriander, salt and black pepper
- 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 are what ‘glue’ this salad together.
- This salad 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 reserving a few chopped yolk pieces before combining the eggs with the rest of the ingredients. Arrange the reserved egg yolk pieces on top (like on the photos). The egg yolks have such a beautiful color and the salad itself is rather green.
- Calories count = the whole recipe. This is only an estimate!
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