Name: Avocado Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 1 Serving
Cuisine: American
Ingredients: 1 egg; 0.5 ripe avocado; 0.333 cup cottage cheese; salt and pepper; juice of ½ lemon; 1.75 ounces romaine lettuce; dried chili flakes

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Avocado Egg Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Peel the egg and place it in a deep bowl along with the avocado and cottage cheese. Mash the egg and avocado with a fork and mix with the cottage cheese until you have a smooth cream.

Season the avocado cream with salt, pepper and lemon juice.

Wash the lettuce, spin it dry, and cut it into very thin strips. Stir it into the cream and season the salad with chili flakes to taste.

Fill the avocado and egg salad into a pita, spread it on bread, or enjoy it with crackers, as desired.

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Tips & Tricks (5)

Avocado Ripeness Hack 🥑
Choose avocados that yield slightly to gentle pressure but aren't mushy - this ensures the perfect creamy texture for your egg salad.
Egg Peeling Pro Tip 🥚
After boiling, immediately place eggs in ice water to stop cooking and make peeling much easier with clean, smooth results.
Texture Balance Technique 🥄
Use a fork to mash avocado and cottage cheese together, leaving some small chunks for a more interesting mouthfeel and rustic presentation.
Flavor Boost Trick 🌶️
Toast chili flakes in a dry pan for 30 seconds before adding to intensify their flavor and add a deeper, more complex heat to the egg salad.
Freshness Preservation 🍋
Add lemon juice last and mix gently to prevent browning and maintain the bright green color of the avocado.