Avocado Egg Salad

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!

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.
• Garlic Powder: For added flavor.
• Lemon Wedge: To preserve freshness and color.

PROCESS

1. Boil an egg (or use a pre-boiled egg) and mash it in a bowl until it is crumbly.
2. Add in the avocado chunks and mash them together with the eggs until combined.
3. Add in garlic powder and lemon juice and stir until combined.
4. Serve with bread, a tortilla, or as is!

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.

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.

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!

You may also like:

• Egg Bites
• Peanut Butter and Banana Empanada Sandwiches