I know it may sound a bit odd, but ripe avocados and boiled eggs combine scrumptiously to create a creamy cultured egg salad that’s just as healthy as it is delicious!
If you’ve tried my other favorite ‘kooky’ sandwich filling – Carrot & Cheddar – then you know that sometimes two seemingly odd-paired foods can create quite a taste sensation!
So it is with this recipe … by folding diced avocado into egg salad, you get a wonderful creamy texture and lots of added beneficial nutrients, phytochemicals and antioxidants.
And just incase you think I’m the only crazy one out there who puts avocado in egg salad, do a quick google search. I was pleasantly surprised to see how many foodies out there enjoy this creamy concoction! Hmm … Maybe it isn’t so odd after all?
By using a food processor, you can get fine, evenly diced eggs for a creamier texture. However, if you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.
I prefer to add diced avocado to already prepared egg salad in order to enjoy a nice chunk of creamy avocado in each bite. An easy way to dice an avocado is to simply use a knife to cut it into sections as shown above. Then, use a spoon to remove the avocado chunks by first sliding it right down the center of the avocado half, and then repeat running the spoon along the inside of the skin to remove the remaining avocado pieces.
How to hard boil eggs like a pro … Place eggs in a sauce pan and add just enough water to just cover the tops of the eggs. Bring water to a rolling boil, then immediately cover the pan and turn off the heat. Allow the eggs to sit undisturbed for 8-9 minutes. Then, drain off the hot water and place the eggs in a cold water bath for a few minutes before peeling. Peeled eggs can be kept in an airtight container in the refrigerator for up to three days. (Eggs left in their shells can be stored for 6-7 days.)
Ingredients
- 4 hard boiled eggs, cold (pastured are best)
- 2 tbsp plain organic whole milk yogurt (if DF or following Whole30, see note below)
- 2 tbsp homemade mayo
- 1/2 tsp stoneground mustard
- 1/2 tsp fresh, finely minced dill (or 1/4 tsp dried dill)
- 1/4 tsp fresh-squeezed lemon juice
- 1/8 tsp garlic powder
- 1/4 to 1/2 tsp sea salt (to taste)
- Dash of freshly ground black pepper
- Half of a stalk organic celery, finely diced
- 1 ripe avocado, diced
Instructions
- Cut the eggs in half and place in the bowl of a food processor. Pulse until finely diced. (If you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.)
- In a medium bowl, whisk together the yogurt (if using), mayo, mustard, lemon juice and seasonings.
- Add the diced egg to the creamy yogurt-mayo mixture and combine well.
- Then, fold in the diced avocado and finely diced celery.
- Serve on a bed of fresh organic mesclun greens, or on your favorite GF bread.
Notes
*If you're dairy-free or following Whole30, simply use all mayo for this recipe instead of yogurt.
Time-Saving Tip: You can make the egg salad up to two days ahead of time. Just wait to fold in the diced avocado until just before serving in order to avoid the browning effect.
We use Grapeseed Oil Vegenaise in place of regular mayo, it has a good flavor 🙂 http://store.followyourheart.com/product-p/02016.htm
Cooked the eggs tonight so I can make lunch quickly after church this weekend. You may have tried this but IF NOT, we just learned to bake the whole eggs instead of boiling and it’s so much better. We put whole eggs straight from the fridge into a muffin pan- one in each muffin hole. Then simply baked them @ 325 degrees for 30 minutes. SO MUCH easier to peel and similar results to boiling but the yolks are slightly more tender and flavorful. Just thought I’d share in case. We’ll be doing them like this from now on. Cannot wait to make this recipe on Sunday. I’ll let you know how it comes out.
Wow, thanks, Gwen. I haven’t heard about baking eggs. What a great idea. I will try that this weekend – appreciate you sharing that tip! Blessings, Kelly 🙂
This is GENIUS! Thank you for sharing I will be baking my eggs in the future.
You are so welcome! 🙂
A+ rating from the family. Served this on double toasted Ezekiel english muffins today. The kids really enjoyed it and have asked for it for lunch tomorrow too. My husband is a “food snob”. He said he was very pleasantly surprised. This was more flavorful and more creamy than other egg salads he has had and he enjoyed this very much. I loved the flavor and feel so great about slipping those omegas in. My first experience with whole milk greek yogurt instead of fat free. excellent choice and I’m learning why too. Another keeper, thank you.
So glad you all enjoyed this! What a blessing that your family is so open to trying new recipes! Thanks for leaving such kind notes, Gwen! You are such an encourager! Blessings, Kelly 🙂
Just made this for lunch today and both my husband and I loved it more than traditional egg salad with just eggs. I made it more boring than yours, as while we had avocados , eggs and mayo I didn’t have yoguart, dill, or lemon juice. And we didn’t have celery so subbed onion. Still awesome. Thanks for the inspiration! I love avocados and always love new ways to eat them :).
So glad you and your hubby enjoyed it, Kathy! I’m with you – I adore avocado and it’s great to find new ways to enjoy it! Blessings, Kelly 🙂
When we started eating healthier I was looking for an alternative to mayo in a tuna/egg salad. This was what I came up with and was pleasantly surprised! Love your food processor tip for getting the eggs so nicely chopped!
Thanks, Michelle! Appreciate you taking the time to leave a kind note! Blessings, Kelly
I SO love this idea and can almost taste the deliciousness of this combo. Thanks so much for sharing.
My pleasure! And thank you for taking the time to leave a kind word! Blessings to you, Kelly 🙂
A+ on this one -thank you so much! I’ll admit I was skeptical of the avocado, but it turned out fabulous. Thanks Kelly!
Thanks for taking the time to leave a kind note, Mindy! So glad you enjoyed this! Blessings, Kelly 🙂
Delicious! My husband even took a photo 🙂
So glad it was photo-worthy! LOL! That is awesome! 🙂
Thank you for this fantastic recipe. I’m linking to it, today, and I’m pinning it. Unless it’s guacamole on chips, my hubby isn’t an avocado guy, but maybe this will convert him. I know my kids would totally eat this up.
I love the red mugs hanging on your wall. 🙂 Blessings to you!
Thanks for taking the time to leave kind note. I hope you’re hubby likes this recipe – just tell him it’s guacamole egg salad! LOL! 🙂 Blessings, Kelly
I made this and added some diced cucumber and zucchini ….. It was very good : )
Thank you !!!
Wonderful! Appreciate you taking the time to leave a kind note, Bev. Your additions sound wonderful! Blessings, Kelly 🙂
Hey Kelly…what do you use for mayo? ..I’m finding that this is one of the toughest hurdles since eating healthier. I’ve tried to make it… possibly didn’t have a good quality olive oil, but didn’t like it..tasted rancid. Once I master mayo and salad dressing…I will feel complete!
Thank you, Lisa
Hi, Lisa. The key to making mayo is to use a blend of oils. Olive oil alone is too strong (for most people). This is one of my favorite recipes from my friend Shannon. Maybe you’ll enjoy this one: http://www.cookinggodsway.com/homemade-mayonnaise/ Just play around with the oil amounts to see what combination you like best. As far as salad dressings go, I have a couple options on my site that you can find here: http://thenourishinghome.com/sides-and-salads/#condiments
Lots of blessings, Kelly 🙂
Great recipes..thank you! I’m ready to try mayo again and happy to have that mystery solved.
My pleasure! 🙂
This was delicious! My three year old loved it too!
Thanks for taking the time to leave a kind note! I’m so happy you and your little one enjoyed this recipe! 🙂