The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
When the back-to-school season hits, I’m all about quick, healthy, and filling meals. That’s exactly why I keep coming back to this Avocado Egg Salad. It’s creamy, flavorful, and packed with good-for-you ingredients. I love how easy it is to toss together, and it works for breakfast, lunch, or a quick afternoon snack. What really takes it to the next level? BrightFresh® Microgreens. Their Micro Rainbow Mix adds the perfect pop of flavor and color no prep needed!
Method
1. Chop the Eggs and Avocado
Begin by preparing your main ingredients. Take two hard-boiled eggs that have been cooled completely, and peel them. Using a sharp knife and a cutting board, chop the eggs into small, bite-sized pieces. Then, cut your avocado in half, remove the pit, and scoop out one half. Dice it into small cubes. You want pieces that are soft enough to mash slightly but still hold their shape in the final mix. Add both the chopped eggs and avocado to a small mixing bowl.
2. Add Creamy Ingredients and Seasoning
To the bowl with your eggs and avocado, add 1 tablespoon of avocado oil mayo and 1 tablespoon of Dijon mustard. These will bring richness and a bit of tang to the salad. Sprinkle in a pinch of salt and black pepper to taste, and if you like a little herby freshness, add a light sprinkle of dried dill. The dill is optional but adds a lovely depth that works really well with the creaminess of the avocado.
3. Mix Gently
Now that everything’s in the bowl, use a spoon or fork to mix it all together. This step is key gently fold the ingredients rather than stirring vigorously. You want the salad to be creamy but still have some chunks of avocado and egg for texture. Overmixing can turn the mixture too mushy and make it less appealing visually and texturally.
4. Serve It Up
Once everything is combined to your liking, it’s time to serve. Spoon the avocado egg salad onto a piece of warm, toasted sourdough bread for a satisfying open-faced sandwich. If you prefer a lighter option, serve it with fresh veggie sticks or crispy crackers.
5. Add the Toppings
Top your salad with a generous handful of BrightFresh® Microgreens Micro Rainbow Mix. These add a pop of color, a burst of flavor, and a nutritional boost. Then, sprinkle on some everything bagel seasoning for crunch and flavor. Finally, finish it off with a light drizzle of olive oil. Be sure to add the toppings just before eating so everything stays fresh and bright.
Necessary Tools
- Small mixing bowl
- Spoon or fork (for mashing and mixing)
- Knife and cutting board
- Toaster (if serving on bread)
- Optional serving plate or bowl
Avocado Egg Salad
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
2 hard-boiled eggs
Half of a medium avocado
1 tablespoon avocado oil mayo
1 tablespoon Dijon mustard
Salt (to taste)
Black pepper (to taste)
Dried dill (optional, but so good)
Toppings
BrightFresh® Microgreens Micro Rainbow Mix
Everything bagel seasoning
Olive oil (for drizzling)
Directions
- Start by chopping your hard-boiled eggs and avocado into small pieces. Add them to a bowl.
- Add the mayo, Dijon mustard, a pinch of salt, black pepper, and a sprinkle of dill.
- Use a spoon or fork to gently mix everything together. You want it creamy but still a little chunky.
- Spoon the salad onto toasted sourdough bread or serve with crackers and veggie sticks.
- Top with a generous handful of BrightFresh® Microgreens Micro Rainbow Mix.
- Finish with a sprinkle of everything bagel seasoning and a drizzle of olive oil.
Notes
- Don’t overmix. You want a creamy texture with little bites of egg and avocado not a complete mash.
- Make sure your eggs are fully cooled before mixing or the salad will turn warm and mushy.
- Use ripe but not overly soft avocado for the best flavor and texture.
- Add toppings like olive oil and microgreens right before serving to keep them fresh and bright.
Serving Suggestions
- Pile it on top of warm toast or sourdough for a satisfying open-faced sandwich.
- Scoop it up with cucumber slices, celery, or carrot sticks for a low-carb snack.
- Serve it in lettuce cups for a light, fresh lunch.
- Add it to a grain bowl or stuff into a wrap with extra greens.
Fun Fact
Did you know that microgreens can have even more nutrients than their full-grown versions? That means those tiny BrightFresh® greens aren’t just pretty they’re powerful.
Conclusion
This Avocado Egg Salad has become a staple in my kitchen, especially when life gets busy. It’s quick, healthy, and full of satisfying flavor. With just a few simple ingredients and BrightFresh® Microgreens for a little flair, this recipe turns everyday ingredients into something special. Whether you’re packing a lunchbox or grabbing a bite between Zoom calls, this one’s a keeper.
