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.