We have truly been on an avocado kick for the past few weeks and today I want to share with you our recipe for our Avocado Egg Salad. Having a child who is a vegetarian means that at times we have to have meatless dishes. Avocado is a great substitute for times like this. Not only does it taste good as we’ve mentioned before when we shared our Tuna Avocado Salad, but avocados are actually pretty good for you as well. If you like Egg Salads, making it with avocados is a great added twist because avocados truly does enhance the taste. Avocados and eggs are items that you can find all year round so there should be no problem getting the ingredients.
Here is what you’ll need:
6 hard-boiled eggs, chopped
1 large avocado, diced
1 green onion, sliced thin
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
Juice of 1 small lemon (about 1 1/2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Dash of hot sauce
Arugula for serving (optional)
In a medium size bowl, whisk together the yogurt, mayonnaise, lemon juice, hot sauce, green onion, salt and pepper until smooth.
Add the avocado and mix with spoon.
Add the sauce to the chopped eggs and mix well. As you chop it, you can use the spoon to break it up as much as you want. I like mine to stay a bit chunky.
Taste, adjust seasonings, lemon, and /or hot sauce.
Serve immediately or store in a covered container in the refrigerator
Serve on bread, toast point or with crackers.
To easily dice the avocado, cut it in half, remove the core, and use a paring knife to makes cuts both ways while it’s still in the shell. Be careful not to cut all the way through. Use a spoon to scoop it out.
Keep in mind this has avocado, which will eventually start to turn black. The lemon juice in the recipe will delay the turning, but it will still happen.
Do you have a favorite Avocado or Egg Salad recipe that you like making?