These Avocado Egg Salad Cups are filled with cubed California Avocados and also feature chopped hard-boiled eggs, chives, and herbs. This grab-and-go recipe is easy to enjoy during a movie with quick clean-up.
This post is sponsored by the California Avocado Commission but all opinions are my own.
What Type of Avocado to Use
Fresh avocados are important! That’s what I love about California Avocados. California Avocados are grown right here in the U.S. They are earnestly cared for by California farmers and picked at their peak, the best time!
Since they are grown close to home, California Avocados go from tree to table in just a few days. I’m so excited spring is here! That means these avocados are in season and are perfect to add to meals.
To ensure you’re enjoying locally grown California Avocados, be sure to check for California on the label from spring through summer this year!
How to Pick out an Avocado
Choose ripe and firm, but not overripe California Avocados for this dish. Avocados are delicate. You can check to see if the fruit is ripe by giving it a quick light squeeze in the palm of your hand, but you shouldn’t press too firmly. Doing so can bruise the green interior you will ultimately eat.
While you’re in the store, you can test pressing down lightly on the top of the avocado near the stem. If it gives easily and retains its shape, the avocado is ready to eat. If your finger leaves a dent, the avocado is likely overripe and could be brown inside. Ripe and ready-to-eat fruit will be firm but will yield to gentle pressure.
Once purchased, I store my avocados in the fridge. This will keep them fresh longer.
How to Boil the Eggs
To boil them on the stove, place the eggs in a saucepan and cover them with cold water, about an inch over the eggs. Boil for 8-10 minutes and then place them in an ice bath for 10 minutes. Peel.
More Avocado Recipes
Avocado Egg Salad Cups
- 2 ripe Fresh California Avocado
- 2 hard-boiled eggs Sliced into cubes
- 1 teaspoon chives
- 1 teaspoon dill
- salt and pepper to taste
- Hollow out the avocados and slice the avocado into smaller cubes.
- Combine the egg cubes and avocado cubes in a bowl with the chives, dill, salt, and pepper to taste.
- Load the avocado and egg mixture into the hollowed avocado.