Avocado Egg Salad
on Oct 05, 2021, Updated Oct 28, 2023
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Avocado egg salad is a great combo for serving healthy fats and protein! Everything comes together in one bowl and it is perfect for introducing a variety of textures to babies!
I am all for a quick prep lunch and this avocado-egg salad comes together in minutes. It can be served in a tortilla, with bread, or even as is! Avocados are a great first food for babies and eggs are a great source of protein, so this combination makes for a quick, nutritious meal!
Table of Contents
What You’ll Need
Here is what you’ll need to make this avocado egg salad:
- Avocado: Use an avocado that is fully ripe.
- Egg: The base of this salad.
- Greek Yogurt: Optional ingredient for added creaminess.
- Garlic Powder: For added flavor.
- Lemon Wedge: To preserve freshness and color.
Step By Step Instructions
- Add two pre-boiled eggs to a bowl (or boil two eggs for 10 minutes and cool) and mash them in a bowl until they are crumbly.
- Add in the avocado chunks, Greek yogurt (if using), garlic powder, and black pepper and mash them together with the eggs until combined. If you are not serving immediately, squeeze in the juice of one small lemon wedge.
- Serve with bread, a tortilla, or as is!
Ingredient Substitutions
- Avocado: If you prefer to make a standard egg salad, you may replace the avocado with a little unsweetened Greek yogurt. I would suggest adding in some chopped onions and peppers for a little more texture and flavor.
Storage Instructions
Avocado egg salad is best served fresh but can be stored in the fridge for 1 day. After that, the avocado will begin to oxidize and turn brown. To store, cover it tightly with plastic wrap or store it in an airtight container.
Recipe Notes
- The lemon juice in this recipe helps prevent the avocado from browning too quickly.
- Add in finely chopped red onions for a little more texture and crunch!
- Try not to mash the avocado and eggs too much. Leave a few small pieces here in there to offer babies and toddlers a little more texture and variety!
- Add salt and pepper to taste for adults!
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Avocado Egg Salad
Ingredients
- 1 small ripe avocado, or half of a large avocado
- 2 boiled eggs
- 1 tbsp plain Greek yogurt, optional for added creaminess
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- 1 lemon wedge slice, optional to prevent browning if you are not serving immediately
Instructions
- Add two pre-boiled eggs to a bowl (or boil two eggs for 10 minutes and cool) and mash them in a bowl until they are crumbly.
- Add in the avocado chunks, Greek yogurt (if using), garlic powder, and black pepper and mash them together with the eggs until combined. If you are not serving immediately, squeeze in the juice of one small lemon wedge.
- Serve with bread, a tortilla, or as is!
Notes
- The lemon juice in this recipe helps prevent the avocado from browning too quickly.
- Add in finely chopped red onions for a little more texture and crunch!
- Try not to mash the avocado and eggs too much. Leave a few small pieces here in there to offer babies and toddlers a little more texture and variety!
- Add salt and pepper to taste for adults!
My toddler twin grandsons have not been eating eggs lately, but they LOVE avocados. So, I tried this recipe and they devoured it. I added in the lemon juice and a little garlic powder and dried dill. I must say that I love it too and will be making more for all of us. Thank you once again for another incredible recipe that the 19 month old twins and I both enjoy.
I’m so glad that your little ones enjoyed this recipe! And I love the addition of dill!😊
Delicious!! My 14 month old son devoured it…wish I found this recipe sooner. Super easy to whip up!
I’m so glad to hear that your little one enjoyed this recipe, Kathryn!😊
My 8 month old loved it! It was definitely a hit!
I’m so happy to hear that your little one liked it! Thanks for sharing your great review!😊