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.
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