What We Love About Avocado Egg Salad
It’s a complete meal: You don’t need to add anything else. This avocado egg salad with homemade flaxseed crackers offers a well-rounded mix of healthy fats from the avocado, proteins from the egg, and fiber from the flaxseed crackers. This ensures a wholesome and nourishing meal that satisfies hunger and supports your overall well-being.
It’s so satisfyingly filling: The delicious creamy avocado egg salad and flaxseed crackers offer a delightful textural contrast. The creamy salad is perfectly contrasted by the satisfying crunch from the crackers, leaving you feeling satisfied and delightfully full.
It’s quick and versatile: This recipe takes just 45 minutes to make, which makes this meal an ideal go-to option for a satisfying breakfast, lunch, or snack. Cater to your body’s needs with minimal effort and maximum flavor.
You may also like: Avocado Baked in Eggs
How to Make Avocado Egg Salad
Make the salad: Mash the avocado, olive oil, and lemon juice in a bowl. Add the chopped eggs, parsley, and spring onions.
To Make-Ahead: It’s best to make the avocado egg salad fresh, but the flaxseed crackers can be made ahead of time. Simply bake the crackers and store the crackers in an air-tight container to keep them fresh until ready to use. They should last about a week before going stale.
P.S. If you’re looking for another yummy egg lunch or snack, also try these BLT egg bites: https://paleogrubs.com/blt-keto-fat-bombs
- For the salad
- 1 large avocado, halved and pitted
- 2 spring onions, chopped
- 4 hard-boiled eggs, peeled and chopped
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt, black pepper to taste
- For the flax seeds crackers
- ½ cup almond flour
- ½ cup flaxseed meal
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1/3 cup water
- 2 tbsp olive oil
- ¼ tbsp sesame seeds
- ¼ tbsp flax seeds
- To make the crackers, preheat oven to 350°F.
- In a bowl combine the almond flour, flaxseed meal, garlic powder, onion powder and salt.
- Add water and olive oil and mix to combine.
- Roll out the dough between sheets of parchment paper until about 1/4'' thick.
- Lift off the top sheet.
- Slice the dough into squares and transfer the entire sheet onto baking pan.
- Sprinkle with flax seeds and sesame seeds.
- Bake for 25-30 minutes, until crisp.
- Remove from the oven and cool completely.
- To make the salad, in a bowl mash avocado, olive oil and lemon juice.
- Stir in the eggs, chopped parsley and spring onions.
- Season with salt and pepper to taste and serve with flaxseed crackers.
How to Test Avocados for Ripeness: Gently remove the stem at the top of the avocado. If the area underneath is green, your avocado is ready to be eaten. If it’s difficult to remove, the avocado is still unripe. Leave it a bit longer. If the area is brown, use the avocado immediately (if possible) since it’s already overripe.
Egg Boiling Tip: Ensure eggs are hard-boiled to perfection for the salad. To achieve this, first, bring water to a boil in a pot. Prevent egg cracking by using room-temperature eggs and a spoon to gently lower them into the water to prevent cracking. Boil for 9-12 minutes, followed by an immediate plunge into an ice bath for easy peeling and a consistent, tender yolk texture.
For Easy Egg Peeling: Once your eggs are cooked, crack them all over and place them in some cold water for a few seconds. The water will cool the egg and also soften and loosen the membrane on the inside, making it super easy to peel away the shell.
For Variety: Add half a teaspoon of vinegar and some hot sauce to taste to amp up the tanginess and add a little burn.
More Good Cracker Recipes for Avocado Egg Salad
These savory tahini crackers are gluten-free, nut-free and the perfect thing to dip into your avocado egg salad. The recipe relies on coconut flour instead of almond flour to make up the base of the cracker. Cutting the dough into squares before the crackers are baked makes it easy to break into pieces later on. The outside edges of the dough usually cook faster, so keep a close eye on the crackers as they bake and remove from the oven once crispy.
1/4 cup tahini
2 tbsp ghee, melted
1 tbsp wholegrain mustard
3 tbsp sesame seeds
1/2 tsp salt
1/4 cup coconut flour
1. Preheat the oven to 325 degrees F. In a medium bowl, stir together the tahini, ghee, eggs, mustard, sesame seeds, and salt. Add the coconut flour and stir to combine.
2. Transfer the dough to a sheet of parchment paper. Cover with a second sheet of paper and roll out the dough to 1/8-inch thick. Peel back the top layer of paper and cut the dough into squares.
3. Place the parchment paper with the squares onto a baking sheet. Bake for 12-15 minutes until lightly browned. Let cool for 15 minutes before serving.