This year we dyed our Easter eggs using fruit, vegetables, and dried herbs, and I have to say I love the way they came out! The blue eggs were dyed with blueberries, the yellow with turmeric, the orange with yellow onion skins, and the green with a combination of turmeric and blueberries (my sister-in-law’s genius idea to combine the two!). I used a paper towel to wipe them off while they were still wet to achieve a slightly weathered look.
Well, the appearance wasn’t the only reason for using natural dye; I fully intended to eat the eggs afterwards, and I didn’t want to take any chances with artificial dyes leaching into the eggs.
It’s been a while since my last Throwback Thursday post, so if you’re not familiar with the series, let me break it down for ya: every now and then – on a Thursday, obviously – I’ll revisit a recipe I posted during my early years of blogging. The purpose is threefold: 1. I am forgetful about things I’ve made in the past that we’ve enjoyed, and this way I can remind myself; 2. my photography skills were pretty nonexistent when I started this blog, and since photos really sell a recipe, I’m looking forward to updating my early ones; 3. some of my early recipes could also probably use a bit of tweaking, and I’ll have fun changing them up a bit.
Soooo, without further ado, we’re revisiting my Avocado Egg Salad from 2011!
In my opinion, egg salad is the absolute best way to use up leftover Easter eggs (or any hard boiled eggs for that matter). Quick to toss together, healthy, and delicious, the only way to make this classic lunch salad better is to add avocado!
I prefer to eat egg salad with something crunchy, like carrot sticks and/or crackers, but this is also great served on top of a green salad or as a sandwich.
Avocado Egg Salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: salad vegetarian avocado eggs Easter spring
Ingredients (2 servings)
- 4 large eggs, preferably organic
- Kosher salt
- 1/4 cup plain 2% Greek yogurt
- 1 Tbsp olive oil mayonnaise
- 1 medium-sized ripe avocado, peeled and diced
- 1/2 tsp white wine vinegar
- 1/2 tsp coarse ground mustard
- Kosher salt and freshly ground black pepper, to taste
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.
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.
In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, and mustard. Season to taste with salt and pepper.
When the eggs have cooled, gently mash and then fold them into the avocado mixture.
Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers.