Avocado Egg Salad
Have you dyed your Easter eggs yet? We are going to attempt to do a few with Caleb. It might be one giant mess, but we will try to keep things under control. Josh loves dying eggs and is excited to start the tradition with our little pea.
I know we are going to be stuck with lots of eggs because when Josh dyes eggs, he goes all out. I am not the biggest hard boiled egg fan. I like the egg white part, but not the yolk. It’s a texture thing. I do love Avocado Egg Salad though. Adding avocado changes everything. Avocados really do make everything better!
Avocado Egg Salad is the perfect post Easter recipe because I know you are all going to have a fridge full of hard boiled eggs and the sooner you get rid of them the better. You don’t want your fridge to stink, do you?
You can whip up this easy Avocado Egg Salad in a matter of minutes. I add a little plain Greek yogurt for extra creaminess. No mayo for me please:) I also add in green onion, fresh lemon juice, and Dijon mustard for flavor.
The avocados turn the salad green, my favorite color. No wonder I love this egg salad:)
I like to spread the Avocado Egg Salad on to two slices of whole wheat bread. I add fresh spinach leaves and voila-perfect sandwich! Is it lunch time yet? Because I am kind of craving an Avocado Egg Salad Sandwich now. Mmmm! Who knew hard boiled eggs could turn into something so tasty? Avocados for the win!
You can also serve Avocado Egg Salad with crackers, cut up veggies, or eat it in a wrap! It’s also great on toast in the morning. Protein, healthy fats-the breakfast of champions!
Make sure you save some hard boiled Easter eggs to make Avocado Egg Salad. It’s Egg-o-licious!
Don’t forget to enter our Calphalon Easter Giveaway! Lots of fun brunch items are involved!
Avocado Egg Salad
Yield: Serves 3-4
Prep Time: 5 minutes
Total Time: 5 minutes
Avocados take this egg salad to a whole new level! We love this healthier version of the traditional egg salad!
2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (we use Chobani)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.
Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
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