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Avocado Egg Salad Recipe

Avocado Egg Salad Recipe

This Avocado Egg Salad is full of protein and healthy fats, making it a perfect breakfast or lunch option. I’ve served it on bread with spinach and carrots as a sandwich, in a tortilla wrap, and eaten it right from the bowl with crackers and pita chips.

I go through avocados like crazy all year-round. Whether the avocado is on top of some black bean soup, a spicy Mexican dish, or served alongside an omelette for breakfast, I’m a firm believer that avocados make everything better. And, it turns out, that philosophy holds true for egg salad too! The avocado and a spoonful of Organic Valley Plain Grassmilk Yogurt ensures that the egg salad has that classic creamy texture without using any mayonnaise. Some crunchy celery, a squeeze of fresh lime juice, and a little mustard give it extra flavor and texture.

The avocado will naturally brown over time, but I’ve had good luck with pressing a piece of plastic wrap directly against the top of the egg salad to preserve the freshness and color of the leftovers.

There are many different methods for making hard-boiled eggs; this technique from Simply Recipes is my favorite. I like to make a batch of hard-boiled eggs on the weekends so I have some on hand for salad toppings and quick snacks during the week.

Avocado Egg Salad Recipe
Avocado Egg Salad Recipe
Print Recipe
Servings
2 Servings
Servings
2 Servings
Avocado Egg Salad Recipe
Avocado Egg Salad Recipe
Print Recipe
Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
Instructions
  1. In a medium sized bowl, mash the avocado with a fork until relatively smooth, then stir in the yogurt, mustard, and lime juice. Add the celery and hard-boiled eggs. Stir to combine then salt and pepper to taste.
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Avocado Egg Salad Recipe

This Avocado Egg Salad is full of protein and healthy fats, making it a perfect breakfast or lunch option. I’ve served it on bread with spinach and carrots as a sandwich, in a tortilla wrap, and eaten it right from the bowl with crackers and pita chips.

I go through avocados like crazy all year-round. Whether the avocado is on top of some black bean soup, a spicy Mexican dish, or served alongside an omelette for breakfast, I’m a firm believer that avocados make everything better. And, it turns out, that philosophy holds true for egg salad too! The avocado and a spoonful of Organic Valley Plain Grassmilk Yogurt ensures that the egg salad has that classic creamy texture without using any mayonnaise. Some crunchy celery, a squeeze of fresh lime juice, and a little mustard give it extra flavor and texture.

The avocado will naturally brown over time, but I’ve had good luck with pressing a piece of plastic wrap directly against the top of the egg salad to preserve the freshness and color of the leftovers.

There are many different methods for making hard-boiled eggs; this technique from Simply Recipes is my favorite. I like to make a batch of hard-boiled eggs on the weekends so I have some on hand for salad toppings and quick snacks during the week.

More by r