Wasabi Avocado Egg Salad Ready in 25 Minutes

In this video, I'll show you how to make an avocado egg salad with a Japanese twist that's bursting with umami. This 25-minute recipe combines creamy avocado, tender eggs, sashimi-grade salmon, and a zesty wasabi mayo for a quick lunch that's perfect for busy weekdays.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine Japanese mayonnaise, soy sauce, toasted white sesame seeds, wasabi paste, toasted sesame oil, and a pinch of sugar. Whisk until well combined.

Step 2

Halve the mini tomatoes and cube the avocado and sashimi-grade salmon. Separate the boiled egg yolks, then cube the whites.

Step 3

Add all ingredients to the sauce and mix gently until evenly coated.

Step 4

Chill in the refrigerator for at least 20 minutes before serving for best results.

Step 5

Transfer to serving bowls and garnish with finely chopped green onions and bonito flakes (optional).