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AVOCADO EGG SALAD

Avocado Egg Salad served on toasted sourdough bread with balsamic-roasted grape tomatoes, micro greens, and fresh dill.

Avocado Egg Salad served on toasted sourdough bread with balsamic-roasted grape tomatoes, micro greens, and fresh dill.

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:

AVOCADO EGG SALAD.jpg
  • 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

Directions:

  1. Mash avocado with yogurt, Fire Cider/vinegar, Dijon mustard, and paprika.

  2. Add diced hard-boiled eggs and mash to desired consistency.

  3. Stir in celery, green onions and herbs and season with salt & pepper to taste.

Serve immediately or chill before serving.

Avocado Egg Salad with fresh coriander served taco-style on a grain-free almond flour tortilla with baby lettuce, microgreens, spicy roasted chickpeas, and sriracha.

Avocado Egg Salad with fresh coriander served taco-style on a grain-free almond flour tortilla with baby lettuce, microgreens, spicy roasted chickpeas, and sriracha.