Craving a quick, healthy, and incredibly flavorful lunch or snack? Look no further than this Japanese Avocado Egg Salad, a vibrant fusion of creamy avocado, perfectly cooked eggs, and a zesty wasabi mayonnaise. This recipe delivers a satisfying punch of umami and spice, all ready in just 25 minutes – perfect for busy weeknights or a satisfying weekend treat. Forget boring salads; this dish is a culinary adventure in a bowl, combining familiar ingredients in a surprisingly refreshing way. The unique wasabi mayo adds a delightful kick that complements the richness of the avocado and eggs without overpowering the subtle flavors.
This simple yet elegant salad is bursting with fresh, healthy ingredients and requires minimal cooking. Ready to elevate your lunchtime routine? Let's dive into the step-by-step instructions below to create this delicious and surprisingly easy Japanese Avocado Egg Salad.
Tools Needed
Ingredients
- Japanese mayonnaise: 2 tbsp
- Soy sauce: 1/2 tbsp
- Toasted white sesame seeds: 1 tsp
- Wasabi paste: 1 tsp
- Toasted sesame oil: 1/2 tsp
- Sugar: a pinch
- Mini tomatoes (cherry or grape): 5
- Ripe avocado: 1
- Boiled eggs: 2
- Sashimi-grade salmon: 100g
- Bonita flakes: null
- Green onions: null
Step-by-Step Instructions
Step 1. Make the Wasabi Mayo Dressing
- In a bowl, whisk together Japanese mayonnaise, soy sauce, sesame seeds, wasabi paste, sesame oil, and sugar until smooth.
Step 2. Combine Ingredients
- Add mini tomatoes to the bowl.
- Add the flesh of one ripe avocado to the bowl.
- Scoop out the yolks of two boiled eggs and add them to the bowl.
- Cut 100g of sashimi-grade salmon into small cubes and add to the bowl.
- Gently mix all ingredients until evenly coated with the sauce.
Step 3. Chill and Marinate
- Cover the bowl and refrigerate for 20 minutes.
Step 4. Serve and Garnish
- Divide the salad into serving bowls. Top with bonita flakes and chopped green onions.
Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide
Tips
- Use a very sharp knife to cut the salmon into cubes.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
It's best enjoyed fresh, but you can prepare the components (eggs, avocado mash, mayo) separately and combine just before serving to prevent the avocado from browning.
2. What kind of eggs should I use?
Use large eggs for the best results. Hard-boiled eggs work best for this recipe.
3. Can I adjust the spiciness?
Absolutely! Start with a small amount of wasabi paste and add more to your liking. If you're sensitive to spice, you can omit it entirely or use a milder alternative.
This Japanese Avocado Egg Salad is a testament to the power of simple ingredients combined creatively. Enjoy its refreshing taste and satisfying texture as a light lunch, a vibrant side dish, or a quick and healthy snack. With its minimal prep time and maximum flavor, this recipe is sure to become a new favorite.