Cucumber Avocado Egg Salad!
As a busy mom, I’m always on the lookout for quick and healthy meals that my family will actually enjoy. One day, I whipped up this Cucumber Avocado Egg Salad, and let me tell you, it has been a game changer! The creamy avocado blends beautifully with the soft-boiled eggs, while the cucumber adds that refreshing crunch we all love.
Plus, it’s super quick to make and packed with healthy fats, protein, and fiber. My family couldn’t get enough of it, and now, it’s a regular on our weekly menu. I know this is going to be a go-to for you too!
Questions I Often Get Asked About This Recipe
Q: Can I make this salad ahead of time?
A: Yes, you can! However, I recommend adding the avocado just before serving to keep it from browning.
Q: What type of eggs should I use?
A: I personally prefer using large free-range eggs, as they have a richer taste and better texture, but you can use whatever eggs you have on hand!
Q: Can I swap the avocado for something else?
A: Absolutely! If you’re not a fan of avocado or don’t have it on hand, you could use a soft cheese like feta or even more cucumber for extra crunch.
Q: How long will this salad keep?
A: It’s best eaten fresh, but you can store it in the fridge for up to 1 day. Just be mindful that the avocado might brown a little.
Q: Is this recipe suitable for keto or low-carb diets?
A: Yes! It’s a great low-carb option, making it perfect for anyone following a keto or low-carb lifestyle.
What You Need to Make Cucumber Avocado Egg Salad
- 4 large eggs
- 1 ripe avocado
- 1 cucumber (peeled and diced)
- 1-2 tablespoons mayonnaise (optional for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill (optional for garnish)
How to Make Cucumber Avocado Egg Salad
- Boil the Eggs: Start by boiling your eggs. Place them in a pot of water and bring to a boil. Once boiling, lower the heat and simmer for about 8-10 minutes. After cooking, transfer them to cold water to cool down.
- Prepare the Ingredients: While the eggs are cooling, peel and dice the cucumber, and scoop out the avocado into chunks. You can mash the avocado a little if you prefer a creamier texture.
- Combine: In a large mixing bowl, combine the diced cucumber, avocado, mayonnaise (if using), Dijon mustard, and lemon juice. Stir gently to coat everything.
- Peel and Chop Eggs: Once the eggs are cool, peel them and chop them into bite-sized pieces. Add them to the bowl and mix gently.
- Season and Garnish: Season the salad with salt and pepper to taste. Garnish with fresh dill if desired.
- Serve: Serve immediately, or refrigerate for up to a day if needed.
Tips for Making the Best Cucumber Avocado Egg Salad
- Avocado Freshness: To keep your avocado from browning, mix it with lemon juice immediately after cutting.
- Creamier Salad: If you like a creamier texture, feel free to add an extra spoonful of mayonnaise or Greek yogurt.
- Serving Ideas: This salad is great on its own or served on whole-grain toast, in a lettuce wrap, or even over some mixed greens.
- Boil the Eggs Ahead of Time: Save time by boiling the eggs in advance and keeping them in the fridge until ready to use.
Reader Reviews
Sarah J. – “My kids are so picky, but they absolutely loved this! I’ve been making it every week for their lunches, and they never get bored of it.”
Laura W. – “I made this for a family picnic, and it was a hit! The cucumber adds the perfect crunch, and the avocado gives it such a creamy texture.”
Emma T. – “I was skeptical at first, but this recipe is so easy and delicious. I’m not much of a cook, but even I couldn’t mess it up!”
Hannah R. – “Such a refreshing salad! I skipped the mayo, and it was still amazing. Perfect for hot days when you need something light.”
Katie B. – “I loved this salad, but I added a bit of garlic powder to give it an extra kick. It turned out amazing!”
Printable recipe:
Cucumber Avocado Egg Salad
This Cucumber Avocado Egg Salad is the perfect blend of creamy avocado, crunchy cucumber, and protein-packed eggs. It’s a quick, healthy, and flavorful option for lunch or dinner, and even your picky eaters will love it!
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 cucumber (peeled and diced)
- 1-2 tablespoons mayonnaise (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill (optional for garnish)
Instructions
- Boil the eggs for 8-10 minutes, then cool and chop.
- In a bowl, combine diced cucumber, avocado, mayonnaise, mustard, and lemon juice.
- Add chopped eggs, season with salt and pepper, and mix gently.
- Garnish with fresh dill and serve. Enjoy!
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If You Enjoyed This Recipe, Please Share!
If you enjoyed this Cucumber Avocado Egg Salad, don’t keep it to yourself! I’d love for you to share this recipe with your friends and family. Whether you’re pinning it on Pinterest, sharing it on Facebook, or just texting it to a fellow busy mom who needs an easy and healthy meal idea, spreading the word means so much. Your support helps me continue to create and share delicious, simple recipes like this one. So, give it a try and let me know how it goes in the comments below. Happy cooking!
