True story... When I was preggers with baby number 2, I had the strangest food aversions and cravings. I could NOT stomach sparkling water (shocking for a girl who drinks it almost daily!). And yet I would take any break I had between patients to wolf tomato, lettuce & egg salad sandwiches. And I didn’t think I even LIKED egg salad.
Fast forward more than a decade and I am still not a fan of egg salad. Except for THIS egg salad! The mayonnaise-laden mixtures of my youth have been replaced with a not-so-pretty but much healthier, more satisfying, and tastier version using smashed avocado.
Trust me — if you eat eggs, you wanna try this...
Ingredients for 2 to 3 servings:
1 avocado, pitted, peeled and diced
2 Tbsp plain Greek or dairy-free yogurt
1 to 2 tsp Fire Cider or apple cider vinegar
1/2 tsp Dijon mustard
1/4 tsp smoked paprika
4 hard-boiled pasture-raised eggs, chopped
3 Tbsp finely diced celery
2 Tbsp finely diced green onions
2 Tbsp or more chopped cilantro, chives, parsley, or dill, adjusted to taste
salt & pepper, adjusted to taste
Mash avocado with yogurt, Fire Cider/vinegar, Dijon mustard, and paprika.
Add diced hard-boiled eggs and mash to desired consistency.
Stir in celery, green onions and herbs and season with salt & pepper to taste.
Serve immediately or chill before serving.