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Avocado Egg Salad

Back when I posted my Tofu Egg Salad, Caroline from The Broccoli Hut mentioned that she makes a vegan “egg” salad with avocado… an idea that I just couldn’t get out of my head after I read her comment.

The very next time I made egg salad, I added some avocado to the Greek yogurt/canola oil mayo mixture before folding in the boiled eggs.

As expected, the avocado made the egg salad even more rich and creamy, because let’s face it – avocado makes everything better!

Thanks for the inspiration, Caroline :).

Avocado Egg Salad

Printable Recipe

serves 1

Ingredients:

  • 2 large eggs, preferably organic
  • Kosher salt
  • 2-3 Tbsp plain Greek yogurt, 0% or 2%
  • 2-3 tsp light canola oil mayonnaise, such as Spectrum
  • 1/4 of a large avocado, peeled and diced
  • 1/4 tsp white wine vinegar
  • 1/4 – 1/2 tsp coarse ground mustard, depending on preference
  • freshly ground black pepper

Directions:

  1. Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
  2. Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
  3. In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, mustard. Season to taste with salt and pepper.
  4. When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
  5. Gently mash the eggs, and then fold them into the avocado mixture mixture.
  6. Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).

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