Stove-Top Avocado Egg Salad with Tajín Zest

Ingredients

- 4 large eggs
- 2 ripe avocados, peeled and pitted
- 1/4 cup mayonnaise
- 1 tablespoon Tajín seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- A squeeze of fresh lime juice (optional)

Instructions

1. Prepare the Eggs:
- Place the eggs in a saucepan and cover them with cold water by at least an inch.
- Heat over medium-high heat until the water comes to a rolling boil.
- Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 12 minutes (use a timer for accuracy).

2. Cool and Peel Eggs:
- After 12 minutes, transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes.
- Once cooled, gently tap the eggs on a hard surface to crack the shells.
- Peel the eggs and set them aside.

3. Prepare the Avocado Mixture:
- In a large mixing bowl, mash the avocados with a fork until smooth but a few small chunks remain.
- Add the mayonnaise, Tajín seasoning, salt, and black pepper. Mix well to combine.

4. Combine Eggs and Avocado Mixture:
- Coarsely chop the peeled eggs and add them to the avocado mixture.
- Gently fold the eggs into the mixture until evenly distributed.
- If desired, add a squeeze of fresh lime juice for extra zest.

5. Serve:
- Transfer the avocado egg salad to a serving dish.
- Garnish with an additional sprinkle of Tajín seasoning for a vibrant touch.

Total Time

PT20M
20 minutes

Type of Dish

Lunch

Keywords

Egg salad, Avocado, Tajín, Lunch recipe, Healthy lunch, Quick meal, Egg salad variation, Easy lunch recipe, Gourmet salad, Flavorful eggs

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 680

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