Browning Avocado
Avocado does brown relatively quickly. If you are making this salad in advance, you could prep everything (keeping the chopped egg whites separate) and then stir in the avocado to the sauce just before serving. Forever, I’ve had readers ask me to throw some avocado into the recipe. I am a huge avocado lover, so this was a natural next step for this great sandwich salad. Because avocado brings so much creaminess, we are cutting back on the amount of mayo used. The end result is an avocado lovers dream come true.
Make hard-boiled eggs. I have instructions to do that on the stovetop listed below, but you can also make hard boiled eggs in the instant pot. I highly recommend doing them in the instant pot for easy peeling. Peel and separate the eggs. Take the yolks out of the whites and put them in a mixing bowl. I love this step for making a super creamy base. Mix the yolks. Mash up the avocado with the egg yolks. Add the mayonnaise and seasonings. Taste to adjust the seasonings. Stir everything together. Add in the chopped egg whites and the celery.
But my very favorite way to make them is in the instant pot. They peel like an absolute dream when done this way. You can see the link for that below. To hard boil eggs on the stovetop:
Add eggs in a single layer to a saucepan. Cover with water. Bring to a boil, then turn the heat off and cover for 12 minutes. Transfer to a bowl filled with ice for five minutes.
Skin color: The skin on the avocado should be dark green, or almost black. Skin texture: The avocado’s skin should be bumpy rather than smooth. Softness: When you gently squeeze the avocado, it should have just a slight give. It shouldn’t feel overly soft or hard as a rock.
Pro tip: If you pick an avocado that is underripe, throw it in a paper bag for one to two days and it will ripen perfectly.
Storing Egg Salad
Store any leftover avocado egg salad in an airtight container in the refrigerator for up to three days. To avoid browning, store in a container that allows little to no room for extra air in it, or pack the salad down in the container and then press plastic wrap into the top. Always use your best discretion with leftovers. If it smells funky or sits out at a picnic for more than two hours, toss it. If you are eating low-carb or gluten free, you could eat these as a lettuce wrap, like pictured in my Seafood Salad. Another great way to keep this recipe low carb is to eat it on some low carb tortilla shells as a wrap.
