So I am not a big egg fan. I don't really eat eggs for breakfast and don't usually like the smell of hard boiled. But I like egg salad. Jack and I did some Easter egg coloring last week and so we had all of these beautiful eggs sitting in our fridge.
Then I came across the blog Grab a Plate. She featured an avocado egg salad which I immediately fell in love with. Avocados make everything better. Last night I made it. In the dark in my kitchen. (I don't know why I didn't just put a light on). This is the instagram picture I got.
I am still working on my Instagraming techniques.
The picture from Grab a Plate is much better.
This Avocado Egg Salad is pretty excellent The avocados are an great creamy sub for all of that mayo found in most egg salad recipes. I did add a bit of mustard to the recipe below because I like that added taste to my egg salad, I also added more lemon juice to give it that extra zing.
IF you are looking for a way to use all of those Easter eggs, and want something a bit different, try this, it's sos easy, fast, and delish.
Ingredients
- 4 hard boiled eggs, chilled and peeled
- 1 avocado cut into 1/2-inch pieces
- 4 radishes, finely chopped
- 1 green onion, finely chopped
- 1 tablespoons low-fat mayonnaise
- 1 tablespoon parsley, finely chopped
- 3 tablespoons lemon juice
- Zest of half a lemon
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon ground black pepper, to taste
- 1 teaspoon of mustard
Directions
- Hard boil 4 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.
- In a large bowl, combine the egg yolks, avocado, mustard, and non-fat mayonnaise. (at this point you can mash or leave slightly chunky, like I did)
- Mix in the lemon juice, zest, parsley, radishes, green onion and salt and pepper to the mixture. Taste and adjust the seasoning.
- Gently fold in the diced egg whites and combine.
- Chill until ready to use. Serve as you like!
