This Avocado Egg Salad features fresh dill, white pepper and ground mustard seed for a delicious alternative to traditional egg salad.
This avocado egg salad recipe is a direct result of my inability to turn down a sale on avocados combined with the fact that I’m a sucker for mayonnaise based salads! If you’ve read about my canned bean shopping spree (see our Lemon-Parmesan Chick Pea Salad), then you know how much I love bulk sales! Therefore it’s not surprising that I couldn’t pass up the giant package of avocados labeled “Club Size” when I saw them displayed among the other enormous packages of produce.
I started planning their use in my mind while walking through the aisles of the grocery store. Of course I could make my favorite Cannellini Bean and Avocado Hummus or guacamole, but I wanted to make something new as well. As I pushed the cart, the wheels were spinning (not just on the cart, but in my head too)! “Hmmm. Eggs are on sale. Maybe I can make some egg salad. I really, really love egg salad.
Hey, wait a minute! How about avocado egg salad?”
I remembered seeing a recipe for avocado egg salad before from The Pioneer Woman and was now inspired to make this dish!
When we got home, I enlisted the help of my three-year-old daughter, Jovie, who helped me smash the eggs into the bowl after they were boiled and peeled. Not only does she love eating hard boiled eggs, but she also loves smashing them and anything else she can get her hands on for that matter!
I decided to add fresh dill, white pepper and ground mustard seed to my avocado egg salad. Any excuse to use my mortar and pestle! (See the story behind the making of our Creamy Blue Cheese Dressing and you’ll understand).
After combining all of the ingredients, I refrigerated the egg salad for about an hour, but you can definitely eat it right away. You can also get away with eating it the next day as well if you make it the night before to take it to work for lunch or pack in your children’s lunch boxes.
- 8 large hard boiled eggs
- 2 avocados, pitted
- ¼ cup mayonnaise
- 2 teaspoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 teaspoons chopped fresh dill
- 2 teaspoons ground mustard seed
- Peel hard boiled eggs, slice each in half and place into large bowl. Smash eggs with a fork
- Scoop out the flesh of the avocados into the bowl. Using a fork, smash avocado into eggs.
- Stir in remaining ingredients until well combined.
- Enjoy immediately or refrigerate for one hour.