Mayonnaise and I have a strange relationship.
Sometimes I’m okay with it, other times it weirds me out completely and I don’t even want to open the jar. I’ll eat mayo in a salad or on a sandwich if there’s not a lot of it and if it looks appetizing. Even better if I don’t know it’s even in there, or at least didn’t have to be the one to apply it. When I do decide it’s a worthy meal additive, I anticipate that I’ll only eat a few bits and skip the rest on my plate but then I proceed to eat everything… and I even enjoy it. Yes, I’m weird.
If you’re weird with mayo like I am, and you don’t consider avocado to simply be green mayo that also turns you off, or you simply like avocados better than mayo, then you’ll adore this avocado egg salad. I realize that’s a complex list of criteria, so I hope you followed me there. In this recipe, the mashed avocado binds all of the egg bits so you don’t need the mayo. 🙂
You can add herbs to kick it up a notch. However, I will say that I prefer my avo egg salad with salt and pepper only. Yum. I love it on bread, with crackers, or with whole wheat tortilla chips.
An avo egg salad sandwich is not exactly as pretty as the standard issue egg salad sandwich. You know, because it’s green and green mushy food hardly ever looks appetizing in photos. Oh well, I guess you win some and you lose some. 😉
Avocado Egg Salad Recipe
(Makes 2 servings)
Ingredients:
- 2 eggs
- 1 avocado, shell and pit removed
- fresh dill (or 1/4 teaspoon of dried dill)
- fresh parsley (I used about 1 tablespoon.)
- 1 teaspoon lemon juice
- salt, to taste
Directions:
- Make the hard boiled eggs. There are a bazillion ways to do this but this is how we make them and they come out perfect every time:
- Place the eggs and Eggsact Egg Timer into a sauce pan and add cold water until the eggs are covered.
- Place the pan on high heat and cook the eggs until the line on the egg timer is colored “hard boiled.” (I usually turn the heat down to medium high after a while so you can actually see the timer through the bubbles.)
- While the eggs are cooking, pour cold water and ice into a big bowl and set it aside.
- Once the eggs are done cooking, scoop the eggs out of the pan individually with a tablespoon and place them into the bowl of ice water.
- In a medium bowl, mash the avocados.
- Mix in the hard boiled eggs, dill, parsley, lemon juice, and salt.
- Eat as is or serve it on a sandwich.
Slightly adapted from: Pinch of Yum
