Egg salad is my freakin jam. I’m always looking to try new variations - an egg salad connoisseur if you may. Honestly eggs in general. I just love them. This recipe is great for multiple reasons. One: avocados are just the perfect pairing for egg. Two: by using mashed avocado instead of mayo, you cut down on sooo many calories. If it tastes great and it’s good for you at the same time, count me in.
Ingredients
1 tsp yellow mustard
1 lemon
2 avocados
1/4 c finely diced onion
6 boiled eggs
Salt
Pepper
Garlic powder
2 tsp fresh dill
Instructions
1) Cover eggs with 1 inch of cold water and bring to a boil
2) Once water is boiling, remove from heat and cover. Leave covered for 12 minutes.
3) Once 12 minutes is up, place eggs in ice cold water and let cool
4) While the eggs chill, pit and scoop avocados into a large bowl
5) Using either a fork or a food processor, mash avocado as finely as possible (you want this to be a pretty creamy consistency)
6) Add in juice of lemon plus a little lemon zest (lemon zest is made by finely grating the yellow of the peel), yellow mustard, and dill
7) Next add diced onion and fold to combine
8) Peel eggs and chop into chunks
9) Add egg to bowl and season to taste with salt, pepper, and garlic powder
10) Serve on fresh toast or in desired fashion
11) *Optional* top with a sprinkle of paprika
Comments