AVOCADO EGG SALAD
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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:
1 avocado, pitted, peeled and diced
2 Tbsp plain Greek or dairy-free yogurt or avocado mayonnaise (optional)
2 tsp apple cider vinegar
1 to 2 tsp Dijon or whole grain mustard
1/4 tsp smoked paprika
4 hard-boiled pasture-raised eggs, chopped
3 to 4 Tbsp finely diced celery
2 Tbsp finely diced green onion or shallot
2 Tbsp or more chopped cilantro, chives, parsley, or dill, adjusted to taste
optional add-ins: 2 Tbsp finely diced dill pickle and/or bell pepper
1/2 tsp salt, adjusted to taste
1/4 tsp pepper, adjusted to taste
Directions:
Mash avocado with yogurt, vinegar, mustard, and paprika.
Add diced hard-boiled eggs and mash to desired consistency.
Stir in remaining ingredients. Adjust mustard, vegetables, herbs, and seasoning to taste.
Serve immediately or chill before serving.
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