Egg salad with a twist? Yes, please! Imagine creamy, rich egg salad nestled in the embrace of a perfectly ripe avocado. This Low-Carb Egg Salad with Avocado Cups is not just a dish; it’s an experience that dances on your taste buds. The smoothness of the avocado perfectly complements the crunch of celery and the zing of mustard, leaving you craving for more. Whether it’s a sunny picnic or a cozy brunch with friends, this dish guarantees to steal the spotlight and bring smiles all around.
I still remember the first time I served this beauty at a summer barbecue. My friends were skeptical at first—avocados in an egg salad? But one bite later, they were raving about it! This dish has become my go-to for gatherings and lazy Sunday afternoons. It’s simple yet fancy enough to impress anyone who takes a bite.
Why You'll Love This Low-Carb Egg Salad with Avocado Cups
- This incredible Low-Carb Egg Salad with Avocado Cups transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly
Every time I serve this dish, my family declares me a culinary genius—who knew egg salad could bring such fame?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Hard-Boiled Eggs: Use about six eggs; fresh ones yield better flavor and texture.
- Ripe Avocados: Choose avocados that yield slightly to pressure; they should be creamy and smooth.
- Celery: Fresh celery adds crunch; opt for bright green stalks without blemishes.
- Dijon Mustard: A tablespoon or two brings tangy depth; adjust according to your taste.
- Mayonnaise: Use full-fat mayonnaise for creaminess; you can substitute Greek yogurt if you prefer lighter options.
- Salt and Pepper: Essential seasonings that elevate all flavors; adjust to your liking.
- Fresh Chives or Dill: Fresh herbs add brightness; chop finely for even distribution in the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Low-Carb Egg Salad with Avocado Cups
Start with Boiling the Eggs: Place eggs in a saucepan and cover them with cold water by an inch. Bring to a boil over medium heat, then cover and turn off the heat. Let sit for 12 minutes before cooling them under cold running water.
Prepare the Avocado Cups: While eggs cool, slice avocados in half lengthwise and remove pits carefully. Scoop out some flesh from each half to create space for the egg salad.
Chop and Mix Ingredients: Peel cooled eggs and chop them finely in a mixing bowl. Add diced celery, chives (or dill), Dijon mustard, mayonnaise, salt, and pepper. Stir until well combined.
Spoon into Avocados: Generously fill each avocado half with egg salad mixture using a spoon or spatula. Make sure it’s heaping because we all know presentation is key!
Garnish and Serve**: Optional but recommended—sprinkle extra chives on top for color and flavor contrast. Serve immediately or chill briefly if desired.
This low-carb delight is not only quick to prepare but also makes a stunning presentation on any table! Enjoy every creamy bite of greatness as you savor the delightful combination of flavors.
Now go ahead—make this Low-Carb Egg Salad with Avocado Cups your next culinary triumph!
You Must Know About Low-Carb Egg Salad with Avocado Cups
- This showstopping Low-Carb Egg Salad with Avocado Cups delivers restaurant-quality results using simple ingredients you probably already have at home
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions
Perfecting the Cooking Process
Start by boiling the eggs for about 10-12 minutes; this ensures they’re perfectly cooked without a grayish ring around the yolk. While they cool, gather your avocado cups and prepare any additional ingredients like diced onions or herbs. Once the eggs are ready, chop them and mix everything together swiftly to keep the flavors fresh and vibrant.
Add Your Touch
Feel free to swap traditional mayonnaise for Greek yogurt to add creaminess with fewer calories. You can also toss in some crispy bacon bits or fresh dill for a flavor twist! If you’re feeling adventurous, try adding a splash of lemon juice or even a sprinkle of cayenne pepper for some heat.
Storing & Reheating
Store any leftover egg salad in an airtight container in the fridge for up to three days. When reheating, avoid the microwave; instead, let it come to room temperature naturally to maintain its creamy texture. If it seems dry after storing, mix in a little extra avocado or yogurt before serving.
Chef's Helpful Tips for Low-Carb Egg Salad with Avocado Cups
- This professional-quality Low-Carb Egg Salad with Avocado Cups relies on precise timing and temperature control to achieve restaurant-standard results consistently
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly
Sharing this egg salad recipe reminds me of a sunny picnic day where my friends devoured it faster than I could serve! Their laughter filled the air as they fought over who got the last avocado cup—it was pure joy!
FAQ
What makes this Low-Carb Egg Salad unique?
The combination of creamy avocado cups and protein-packed eggs creates a delightful low-carb option that’s both satisfying and nutritious. Adding fresh herbs or spices elevates its flavor profile while keeping it light.
Can I make this recipe ahead of time?
Absolutely! This egg salad can be made up to two days in advance. Just keep it stored in an airtight container in your refrigerator until you’re ready to serve.
How do I prevent my avocado from browning?
To keep your avocados fresh, squeeze some lemon juice over them before serving; this not only prevents browning but also adds a zesty flavor boost!
Is there a way to make this egg salad dairy-free?
Yes! Replace Greek yogurt with vegan mayo or additional mashed avocado for creaminess without dairy. This keeps your dish deliciously dairy-free while maintaining its rich texture!
Conclusion for Low-Carb Egg Salad with Avocado Cups
In summary, this Low-Carb Egg Salad with Avocado Cups is not just delicious but also versatile and easy to prepare. With straightforward steps and creative customization options, you can impress your family and friends at any gathering. Whether you enjoy it on its own or as part of a larger meal, it’s sure to become a favorite in your culinary repertoire!
Low-Carb Egg Salad with Avocado Cups
- Total Time: 27 minutes
- Yield: Serves 4 (each serving is one avocado half filled with egg salad) 1x
Description
Low-Carb Egg Salad with Avocado Cups is a delightful fusion of creamy eggs and buttery avocado, offering a refreshing twist on a classic dish. This recipe combines the richness of hard-boiled eggs with the smooth texture of ripe avocados, creating a nutritious and satisfying meal. Perfect for picnics, brunches, or as a meal prep option, this egg salad is sure to impress with its vibrant presentation and delicious flavors.
Ingredients
- 6 hard-boiled eggs
- 2 ripe avocados
- 1 cup diced celery
- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise (or Greek yogurt)
- Salt and pepper to taste
- 2 tbsp fresh chives or dill
Instructions
- Boil the eggs in a saucepan covered with cold water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12 minutes, then cool under running water.
- Slice avocados in half lengthwise and remove pits. Scoop out some flesh from each half to create space for the egg salad.
- Peel and finely chop the cooled eggs. In a mixing bowl, combine chopped eggs, diced celery, chives (or dill), Dijon mustard, mayonnaise, salt, and pepper; mix well.
- Generously fill each avocado half with the egg salad mixture using a spoon or spatula.
- Optionally garnish with extra chives before serving immediately or chilling briefly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half (120g)
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg
