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Avocado Egg Salad

Posted Aug 06 2013 11:13am

When it comes to sandwiches, I have two basic rules: 1) If there is avocado involved, I will love it. 2) If there is mayonnaise involved, I will not. This sets me up for failure almost every time I’m stuck buying a pre-made lunch. My middle name could be “I-should-have-bought-the-sushi“.
Frustrated, hungry, and seriously grossed out after one too many midday misses, I decided to embrace my brown-bag fate and reinvent some of the classics — without my gloopy white nemesis.

Egg salad was my first project. My mayo-loving friends tell me they like the moisture and creaminess it adds to their sammies. I can’t get enough of creamy ‘cado, so I figured I’d sub the avocado for mayonnaise, and make up for the “tang” with a bit of dijon mustard, lemon juice and green onion. This recipe is enough for two sandwiches, but if I were you I’d boil up a ton of eggs – I’ve had it twice in two days!


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Love sandwiches but hate mayonnaise? You’re not alone! Egg salad is back on the menu with my fresh interpretation that subs avocado and greek yogurt for my lunchtime nemesis.


  • 1 large avocado
  • 4 hard boiled eggs
  • 1 tsp dijon mustard
  • 2 tbsp plain greek yogurt
  • 2 tbsp fresh dill
  • 1/2 tsp (or less, to taste) of minced garlic
  • One small green onion, chopped finely
  • Salt & Pepper to taste
  • Baby tomatoes
  • Leafy greens of choice
  • Boil eggs
  • While eggs are cooling, chop up your avocado and add greek yogurt. Stir.
  • Dice eggs and add to avocado mixture
  • Spoon in dijon mustard, green onion, garlic and dill.
  • Taste for salt and pepper.
  • Enjoy with leafy greens and tomatoes in wraps, on breads, or straight out of the bowl!


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