Festive Four-Ingredient Eggnog Salad

A Salad with a Little Kick

I love simple food. This egg salad is just four things. It is creamy, tangy, and a tiny bit spicy. The secret is the Tajín. That is a chili-lime seasoning. It makes everything taste bright and happy.

My grandson calls it “the confetti salad.” He loves the specks of red spice. I still laugh at that. It is not your grandma’s egg salad. But I am a grandma, so that is funny. Do you have a favorite spice that makes food fun for you?

Why the Avocado Trick Matters

You will mash some avocado first. This is the important part. The mashed avocado mixes with the mayo. It makes the dressing extra creamy and rich. You do not need as much mayo this way.

This matters because it adds good, simple food fats. It makes the salad taste fuller. The other avocado pieces stay nice and chunky. You get a perfect mix of smooth and lumpy in every bite. Doesn’t that sound good?

A Picnic Story

I first made this for a beach picnic. I forgot the salt and pepper. All I had was a little bottle of Tajín in my bag. I mixed it in, hoping for the best.

Well, everyone loved it. The lime in the spice was perfect for a sunny day. Now I make it this way on purpose. Fun fact: Tajín is often sprinkled on fruit in Mexico. It is great on mango!

Making It Just Right

Chop your eggs small. This helps everything stick together. Be gentle when you fold it all. You want to keep those nice avocado cubes.

Always taste it at the end. You might want another sprinkle of Tajín. This matters because you are the cook. Your taste buds know best. Do you like things mild or a bit spicy?

Eat It Right Away

This salad is best fresh. The avocado stays bright green. The texture is perfect. If you wait, the avocado can turn brown and get mushy.

So make it when you are ready to eat. Put it on toast, crackers, or lettuce. It is a quick, happy lunch. What is your favorite way to eat egg salad? I would love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
Large eggs, hard-boiled and peeled	6	Chopped into small, even pieces
Large avocado	1	Diced; a quarter of it mashed for the dressing
Mayonnaise	1/4 cup
Tajín seasoning	1 1/2 teaspoons	Plus more to taste for adjusting seasoning

Instructions

Step 1: Chop your hard-boiled eggs into small pieces. Put them in a mixing bowl. I like my pieces nice and even. It makes every bite perfect. Doesn’t that yellow color make you smile?

Step 2: Now, let’s tackle the avocado. Cut it in half and remove the pit. Score the green flesh into little cubes. Scoop most of them into the bowl with the eggs. (A gentle hand keeps the avocado from turning to mush.)

Step 3: Take about a quarter of the diced avocado. Mash it in a separate bowl until it’s smooth. This is our secret for a creamy dressing. It’s like green magic! What’s your favorite green food? Share below!

Step 4: To the mashed avocado, add the mayonnaise and Tajín. Stir it all together. You’ll get a lovely, speckled pink dressing. Doesn’t that smell amazing? I still laugh at how simple this is.

Step 5: Pour your dressing over the eggs and avocado. Gently fold everything together. Be kind, so the avocado stays chunky. Give it a little taste. Add more Tajín if you like a bigger kick!

Step 6: Serve it right away. This salad is best fresh. The avocado stays bright and happy. Spoon it onto crackers or bread. Enjoy your quick, tasty creation!

Creative Twists

Add some crunch with a handful of crushed tortilla chips. Mix them in just before serving.
Make it herby by stirring in some fresh, chopped cilantro. It adds such a bright, happy flavor.
Turn it into a sandwich with toasted sourdough and crisp lettuce. It’s a perfect lunch.
Which one would you try first? Comment below!

Serving & Pairing Ideas

I love this salad on a bed of butter lettuce. It looks so fancy. You can also scoop it with celery sticks for a fun snack. A sprinkle of extra Tajín on top is pretty. For a drink, a sparkling apple cider is lovely. For the grown-ups, a light lager beer pairs nicely. It cuts through the richness. Which would you choose tonight?

Keeping Your Egg Salad Fresh and Tasty

This salad is best eaten right away. The avocado likes to turn brown. A tight lid on your bowl helps a little.

If you must save it, press plastic wrap right on the surface. This keeps air away from the avocado. Then put the lid on and refrigerate.

Eat any leftovers within a day. I learned this the hard way. I once left it overnight without the wrap. It was a sad, brown surprise the next day!

Storing food well stops waste. It means your hard work stays delicious. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Egg Salad Hiccups

Is your salad too dry? Add one more spoonful of mayonnaise. Mix it in gently. This makes it creamy and rich.

Worried about the avocado browning? A squeeze of lemon juice helps. Add it to the mashed avocado base. The acid slows the color change.

Is the flavor not quite right? Start with the Tajín listed. Then taste and add more. I remember when I was shy with spices. The food was always bland.

Tasting as you cook builds confidence. You learn what your family enjoys. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just check your mayo label to be sure.

Q: Can I make it ahead?
A: You can boil eggs ahead. But mix the salad just before serving. This keeps the avocado green and pretty.

Q: What if I don’t have Tajín?
A: Use a little chili powder and salt. A pinch of each will work in a pinch. *Fun fact: Tajín is just chili powder, lime, and salt!*

Q: Can I double the recipe?
A: Absolutely! It is perfect for a bigger family lunch. Use a very large bowl for mixing.

Q: Any optional add-ins?
A: A tiny bit of diced red onion is nice. Or some fresh chopped cilantro. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple, creamy salad. It reminds me of sunny afternoons with my grandkids. We would eat it on toast at the big table.

Food is best when shared with others. I would love to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments.

Happy cooking!
—Elowen Thorn.