Egg Salad with Avocado – Recipe for an easy and delicious egg salad with avocado served on bread with spinach, hot honey, and burrata.
Egg salad is always wonderful, but here I’ve added avocado, which gives it the most delicious creamy texture. The egg salad consists of slightly soft-boiled eggs, avocado, sour cream, lemon juice, salt, and pepper. Everything is mashed together, and it tastes amazing. You can absolutely serve the egg salad as it is, but it can also be served as I’ve done here—on butter-toasted bread with fresh spinach, burrata, and hot honey.
You can also add extra ingredients to the egg salad, such as cress, finely chopped chives, parsley, or finely chopped fresh chili. Also try my recipe for classic egg salad with curry and cress. Enjoy!
Egg salad with avocado
Ingredients
Egg salad with avocadoInstructions
Egg Salad with Avocado
Boil the eggs for 6–7 minutes to achieve slightly soft centers. Peel the eggs and place them in a bowl with the avocado, crème fraîche, and lemon juice. Mash everything together and season with salt and pepper to taste. Refrigerate until ready to use.
Hot Honey
Gently heat the honey in a small saucepan over low heat and add dried chili flakes. Set aside.
Toast the bread slices in butter in a pan. Place spinach on the toasted bread, spread the avocado egg salad on top, tear the burrata and place it over the egg salad. Finally, drizzle with hot honey. Serve immediately. Enjoy!
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