Date palms with protected fruit clusters in a desert grove
Avocado Egg Salad with Guacamole Dust
Dinner is dusted

Avocado Egg Salad with Guacamole Dust

Serves
4
Prep
15 mins
Cook
12–14 mins
Avocado egg salad combines firm cooked eggs with ripe avocado, lime and Guacamole Dust. Mash only part of the avocado so the salad keeps a chunky, spoonable texture.

Make it with Guacamole Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 6 large eggs
  • 1 medium ripe avocado, about 150 g flesh
  • 2 tablespoons (30 g) plain Greek yogurt
  • 1 tablespoon (15 ml) lime juice
  • 1 level teaspoon (5 ml) Guacamole Desert Dust
  • 1 tablespoon finely sliced chives
  • Water for cooking and a bowl of ice water for cooling

Directions

  1. Cook the eggs. Bring enough water to cover eggs by about 1 inch to a gentle boil. Lower the eggs in carefully, reduce to a gentle simmer and cook 12–14 minutes, until whites and yolks are firm. Adjust for egg size and altitude if needed.
  2. Cool and peel. Transfer eggs to ice water for about 10 minutes. Peel once cool enough to handle, then chop into bite-size pieces. Refrigerate if you are not assembling the salad immediately.
  3. Make the avocado base. Scoop avocado into a bowl. Mash about half with yogurt, lime juice and Guacamole Dust, leaving the rest in small chunks.
  4. Fold in the eggs. Gently fold chopped eggs and chives through the avocado mixture. Keep distinct pieces rather than stirring into a smooth paste. Taste before adding any extra seasoning.
  5. Serve or chill. Serve as a sandwich filling or spooned onto a plate with your chosen accompaniments. If not eating immediately, cover closely and refrigerate promptly. The salad is best the day it is made.

Cooking timing: 12–14 mins simmering + 10 mins ice cooling.

Desert Dust Guacamole Seasoning 6 Pack

The Dust In This Recipe

Guacamole Seasoning

$19.99

Make it with Guacamole Desert Dust. Start with the amount listed, then taste before adding more.
  • Crystallized LimeBright lime brings the fresh, zesty kick.
  • Organic SpicesOnion, garlic, coriander and jalapeño build the savory base.
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RECIPE TIPS & FAQS

HOW RIPE SHOULD THE AVOCADO BE?

Choose an avocado that yields gently to pressure without feeling hollow or mushy. Firm unripe avocado will not make a creamy binder. Remove any brown damaged areas; discard fruit with mold or an off smell.

CAN I USE EGGS COOKED AHEAD?

Yes. Use properly refrigerated hard-cooked eggs and keep track of when they were cooked. The salad’s storage time does not reset the age of the eggs. Chill the eggs before mixing so the avocado stays fresher.

CAN I LEAVE OUT THE YOGURT?

You can leave it out for a thicker avocado-led salad, adding a teaspoon of cold water if it needs loosening. Check the other labels for your diet. The listed version contains both eggs and dairy.

HOW DO I REDUCE BROWNING?

Lime and keeping air away help, but avocado can still darken naturally. Store in a small airtight container with a cover close to the surface and keep cold. Color alone is not a reliable food-safety test.

CAN I USE BOTTLED LIME JUICE?

Fresh lime gives the brightest flavor, but bottled lime juice can supply the measured acidity. Brands vary in strength, so start with the listed amount and taste. Guacamole Dust also brings lime flavor; avoid adding lots of extra liquid.

HOW LONG CAN I KEEP EGG SALAD?

Refrigerate promptly at 40°F (4°C) or below and use within 24 hours for the best avocado texture. Do not leave it out longer than two hours, or one hour above 90°F (32°C). Keep it in a chilled bag if transporting.

CAN I FREEZE AVOCADO EGG SALAD?

Freezing changes the egg-white texture and can separate the avocado-yogurt binder, so this recipe is intended for a small fresh batch. Make only the amount you expect to eat within a day.

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