Egg and coriander salad with avocado

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You'll love this variation on the classic mayonnaise-free egg salad! Full of healthy ingredients, and so tasty with avocado and coriander!

With Easter around the corner, I know it can come in handy for some hard-boiled eggs! I love stuffed eggs, egg salad, and just slicing eggs on top of my regular salads. But today, I'm sharing with you a twist on a childhood classic: the egg salad. But this is sooooo much better!

Have I told you lately how much I hate mayonnaise? It is actually one of the only foods I have refused to eat since I was a child. I have no idea why, but just paper with it. Mayonnaise salads have always been a problem for me; I can't eat them! Even egg salad. I remember liking it as a kid, and then I quickly discovered that it contained mayonnaise, and that was it. I needed a new replacement! My mother used to pound hard boiled eggs with avocado for me and add salt and pepper. It was delicious, but still not my favorite.

So insert some avocado, coriander, lemon juice, cumin, and salt. With this combination of ingredients, the traditional egg salad turns sideways! I love it, it almost tastes like egg salad with guacamole. Which I could put in my mouth all day! Serve in a wrapper, on bread or on vegetables for a tasty lunch.

Egg and coriander salad with avocado

Preparation time 5 minutes

Cook time 20 minutes

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Total time 25 minutes

Servings 4 servings

Ingredients

  • 6 large eggs
  • 1 1/2 avocados about 3/4 cup puree
  • 2 tablespoons of fresh lime juice
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of salt + more to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh coriander

Instructions

  1. Place the eggs in a large pot. Cover with cold water (this helps prevent cracking). Heat until boiling, then turn off the heat and cover with a lid. Let stand for 15 minutes. Remove the eggs and let stand in cold water for a few more minutes. You can store your hard-shelled eggs at this point. When you're ready to make your egg salad, break the eggs and start peeling from the bottom (rounder side).

  2. Shred your eggs with a fork or a pastry knife. Set aside.

  3. In another bowl, mash your avocados. Add lime juice, spices, and salt. Slowly fold the egg mixture and continue mixing.

  4. Sprinkle with coriander when ready to serve.

  5. Serve on bread, salad, or in a wrapper.

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